This recipe is stolen from a vegan cookbook, although, sadly and irresponsibly, I do not know which one. I got the recipe from some friends who loved these. I love them, too, so I am posting it for you!
1 cup uncooked lentils
4 cups water
1 T olive oil (I used virgin coconut: YUM)
1 medium yellow onion, small dice
1 green bell pepper, small dice (I also used some red pepper)
2 cloves garlic, minced
3 T Chile Powder
2 t dried oregano
1 t salt
8 oz tomato sauce
1/4 cup tomato paste (mine was pretty pasty; you might want to consider cutting this down)
2-3 T maple syrup
1 T prepared yellow mustard
Cover the lentils with water and simmer for 20 minutes. Drain and set aside.
Halfway into cooking the lentils, saute the onion and pepper in the oil for 7 minutes till soft. Add garlic and saute for one more minute.
Stir in the cooked lentils, chile powder, oregano and salt. Add tomato sauce and paste. Cook for about 10 minutes. Add maple syrup (to taste) and mustard. Turn off the heat and let it sit for 10 minutes for the flavors to meld, if you can wait that long!
These would be yummy on a bun, or open faced on a bun, but we did not eat them that way. The girls ate them as lettuce wraps (yum) and the boys used it as dip for their tortilla chips (Frito Pie, anyone?) This was delicious either way, but of course, tortilla chips make everything yummier. I just ate some of the leftovers in a wrap with a wheat tortilla and some fresh baby spinach. That might have been my favorite way to consume these. This filling is so easy, so versatile, and really really really yummy. You are welcome.
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