Ingredients
- two tablespoons vegetable oil
- 1/2 small onion, finely chopped
- 1 small carrot, finely chopped
- 1/2 bell pepper (red or eco-friendly), finely chopped
- 1/2 cup ketchup
- 1 clove garlic clove, finely chopped
- 1/2 cup dried brown lentils, selected over and rinsed
- 1/4 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 8 ounces hamburger
- 1 tablespoon Worcestershire sauce
- 6 whole-wheat hamburger buns, toasted
- 6 slices cheddar cheese
- Sliced pickles and/or pickled jalapeno peppers, for topping (optional)
Directions
Heat 1 tablespoon vegetable oil inside a medium saucepan over medium-high temperature. Add some onion, carrot. bell pepper and a pair of tablespoons ketchup and prepare, stirring from time to time, before the vegetables are slightly soft, about 3 minutes. Add some garlic clove and prepare, stirring, thirty seconds. Add some lentils, oregano and 4 cups water provide a boil and prepare a few minutes, then lessen the heat to medium low and simmer before the lentils are tender and also the water is absorbed, 35 to 40 minutes (equal to another cup water if required). Season with pepper and salt.
Heat the rest of the 1 tablespoon vegetable oil inside a large nonstick skillet over medium-high temperature. Add some beef and prepare, breaking up having a spoon, until it starts to brown, a couple of minutes. Add some Worcestershire sauce and also the remaining 6 tablespoons ketchup and prepare, stirring, until combined. Add some lentil mixture and 1 cup water and prepare, stirring from time to time, before the lentils are soft and also the mixture thickens, 8 minutes. Season with pepper and salt.
Fill the buns using the cheese and lentil mixture. Top with pickles and/or pickled jalapenos.
Photograph by Lisa Shin