Popular Conditions & Diets
Ingredients
14
Time
30m
Serves
4
Recipe by Kelsey Russell-Murray
Ingredients
14
Time
30m
Serves
4
Meal Prep
Dinner
Vegan
1 cup
Green Lentils
rinsed
2 cups
Vegetable Stock
2 Tbsp
Extra-Virgin Olive Oil
2
Garlic Cloves
minced
1/2
Yellow Onion
diced
1
Red Bell Pepper
diced
1 cup
Tomato Sauce
1/2 cup
Bbq Sauce
1/4 tsp
Kosher Salt
1/4 tsp
Black Pepper
1 tsp
Cumin
1 tsp
Chili Powder
1/2 tsp
Smoked Paprika
4
Whole Wheat Hamburger Buns
1
Prepare lentils. Rinse lentils thoroughly with water and then add lentils and broth to a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to a simmer and cook for 18-22 minutes, until tender.
2
While lentils are cooking, heat a large frying pan over medium-high heat. Add oil and onion and cook for 3 minutes, then add garlic and bell pepper and sauté for another 4-5 minutes, stirring frequently, until tender. Season with a pinch of salt and pepper.
3
Add tomato sauce, BBQ sauce and seasonings (chili powder, cumin and paprika). Stir to combine. Reduce heat to medium-low.
4
Once the lentils are cooked add them to the pan and stir to combine all ingredients. Continue cooking on medium-low until mixture is desired consistency and heated throughout, about 3 to 5 minutes.
5
Serve the mixture on a toasted bun and top with coleslaw and pickles if desired!
6
Substitutions: Substitute low sodium canned lentils to skip the lentil-cooking process. Substitute gluten-free hamburger buns to make this recipe gluten-free.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.