Here is another featured recipe that will help you add some plant-based protein to your diet!
Ingredients
- Olive oil – 2 tablespoons (30 mL)
- Onion, medium, peeled and rinsed under running water and finely chopped – ½
- Yellow or red bell pepper, large, washed under running water then diced – 1
- Garlic, minced – 2 cloves
- Tomato sauce, canned – 14 oz (398 mL)
- Worcestershire sauce – 1 tablespoon (15 mL)
- Chili powder – 2 teaspoons (10 mL)
- Brown sugar (optional) – 1 ½ teaspoons (7 mL)
- Ground cumin – 1 teaspoon (5 mL)
- Paprika or smoked paprika – ½ teaspoon (2 mL)
- Lentils, canned, drained and rinsed well – 2 cans of 19 fl. oz. (540 mL) each
- Whole wheat hamburger buns, toasted – 6 to 8
Directions
- Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic. Stir to combine. Sauté for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
- Add tomato sauce, Worcestershire sauce, chili powder, brown sugar if using, cumin and paprika. Add lentils to the skillet and stir to combine. Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally, about 5-10 minutes.
- Serve the mixture on toasted buns.
Note: To reheat leftovers, add a small amount of water or vegetable broth if needed. Stir gently, on low heat until the internal temperature reaches 165°F (74°C) on your food thermometer. Discard uneaten leftovers after they have been reheated.
This recipe can be found in the Recipe e-book, which is part of the initiatives for March is Nutrition Month.
