This is a plant-based dinner everyone will love.
▢ 2 cups brown or green lentils
▢ 1 quart vegetable broth, divided
▢ 1 teaspoon kosher salt, divided
▢ 1/2 green bell pepper (about 3/4 cup diced)
▢ 1 medium onion (about 1 cup diced)
▢ 4 garlic cloves
▢ 2 tablespoons olive oil
▢ 1 cup plus 2 tablespoons organic ketchup, divided*
▢ 2 tablespoons plus 1 teaspoon vegan Worcestershire sauce, divided (or use this substitute)
▢ 1 teaspoon each mustard powder, onion powder, and chili powder
▢ Hot sauce, to taste
▢ Pickled onions, to serve
▢ Bread and butter pickles, to serve
▢ 8 whole wheat buns (make sure they are vegan, use gluten-free as desired)
- Cook the lentils: In a large saucepan, place the lentils with 3 cups of the vegetable broth, 2 cups water, and 1/2 teaspoon kosher salt. Bring to a rapid simmer. Reduce the heat and simmer uncovered for about 20 to 25 minutes, until the lentils are tender but still hold their shape (start tasting at 15 minutes; the exact timing depends on the heat level and your pan size). Drain the excess liquid.
- Meanwhile, make the sauce: Once you’ve started the lentils, dice the bell pepper. Dice the onion. Mince the garlic.
- In another large saucepan, heat the olive oil over medium high heat. Add the bell pepper and onion and cook 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Add vegetable broth, 1 cup ketchup, Worcestershire sauce, mustard powder, onion powder, and chili powder. Simmer for 5 minutes until thickened.
- Add the lentils to the sauce: When the lentils are done, add them to the sauce. Cook on low heat for about 5 minutes. Then remove the heat and stir in the remaining 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon kosher salt.
- Serve: Serve on a bun with pickled onions and pickles. (If desired, toast the buns prior to serving.) Make ahead: Leftovers save well for 3 to 4 days. Make in advance, refrigerate and then reheat in a saucepan. Add an extra squeeze of ketchup if it seems dry.
*Look for organic ketchup and read the label to make sure it has as few ingredients as possible.