1& 1/2 cup Cooked Green Lentils
1 Jar Jovial Crushed Tomatoes 18. oz
1 Tbs. Tomato Paste
1 Red Bell Pepper diced
1 Onion diced
4 Garlic cloves minced
1 tbs. Cumin Seeds browned and Mortar mashed
1 tsp. Fresh Thyme chopped finely
2 Tbs. Chili Powder
1 tsp Dijon Mustard
1 tbs. Vegan Worcestershire Sauce
Nutritional Yeast
Salt, pepper
Paprika
*Everything is Always Organic
Lentils
1 &1/2 Cups Water to 1 Cup lentils* Made 2 cups and used 1& 1/2 for this recipe; will keep remaining for lentil salad.
Boil water, add lentils, simmer for approximately 15 minutes and taste for doneness, these only took 15 when the package said 25! You never want mushy lentils! Set aside.
In large cast iron, add oil, heat and add onion, sauté until light brown, add the garlic, red pepper, thyme, cumin, Chili powder simmer for 5; add the Dijon, Worcestershire Sauce, Nutritional Yeast, salt, pepper. Simmer for 15 don’t let it get mushy. You can add a little water if you want juicier, add more dijon as I did! Let the flavors marry for at least an hour, heat and serve on heated buns slathered in Miyoko’s Vegan Butter. Served with Potato Salad, and Red Cabbage Salad on: Recipes on this site. This potato salad was made with 1 Hannah Sweet Potato and Fingerling Potatoes.
It’s a great recipe when you have company, -like my son who is home from college; he graduated this past month from Fordham University with a Bachelors of Science, and I’m so proud of him! I always make large amounts for leftovers, this is a great recipe if you just want some comfort food that is whole-foods plant-based. If you make extra lentils like I did, put them aside and make a lentil salad for lunches. Made a lodge garlic bread and served open-faced as shown, it was ALL SO GOOD!
Garnish with Fresh Thyme, stir in a dash of Paprika. Hot pepper on top of each one.
