FOLLOW ALONG WITH ME
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
sandwiches
|
Ingredients
- 1-2 teaspoons olive oil
- 1 small onion, diced
- 2 tablespoon garlic, minced (about 2-3 cloves)
- 1 cup red lentils
- 2 1/2 cups vegetable broth
- 1 can low sodium, tomato soup (I use Campbell's)
- 1 tablespoon yellow mustard
- 3 tablespoons maple syrup (more or less to taste)
- 1 tablespoon Worcestershire sauce
- 2 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- pepper, to taste
- salt, to taste
- 6 hamburger buns
- pickles (optional)
Ingredients
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Instructions
- Place a large skillet over medium heat. Drizzle with olive oil and add onion and saute for 2-3 minutes. Add garlic and saute for an additional minute. Then add lentils stirring well and saute for another 1-2 minutes.
- Add broth to lentil and vegetable mixture, bringing to a boil. Reduce heat and simmer uncovered for 15-20 minutes, or until lentils are tender. The lentils should absorb most of the liquid. If not, drain excess liquid.
- In the same skillet, add tomato soup, mustard, maple syrup, Worchestershire sauce, and seasoning. Mix well to combine.
- Cook the mixture over medium-low heat until it starts to simmer, about 5-10 minutes. The mixture should thicken slightly. Taste and add additional seasoning as needed.
- Serve on toasted buts with pickle slices.
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