Prep: 20 minutes
Cook: 35 minutes • Serves: 8
1 tablespoon PICS olive oil
3 garlic cloves, minced
1 medium carrot, finely chopped
1/2 cup finely chopped bell pepper
1/2 cup finely chopped white onion
1/2 (28-ounce) can PICS diced tomatoes
1/4 cup PICS ketchup
2 tablespoons PICS Dijon mustard
2 teaspoons PICS chili powder
1/4 teaspoon PICS salt
1/4 teaspoon PICS black pepper
8 whole wheat hamburger buns, split
1.Prepare lentils as label directs.
2. In large skillet, heat oil over medium heat. Add garlic, carrot, bell pepper and onion; cook 5 minutes or until tender, stirring frequently. Add tomatoes with their juice, ketchup, mustard, chili powder, lentils, 1/2 cup water, salt and black pepper; cook 10 minutes or until slightly thickened, stirring occasionally. Makes about 5 cups.
3. Toast buns; serve filled with lentil mixture.
Approximate nutritional values per serving (1 sandwich):
300 Calories, 5g Fat, 1g Saturated Fat, 0mg Cholesterol, 569mg Sodium,
50g Carbohydrates, 9g Fiber, 8g Sugars, 5g Added Sugars, 15g Protein
Use leftover lentil mixture as a hearty pasta sauce, add to soup or stew, or serve over whole grain toast topped with a poached egg.