Ingredients

• 1 tablespoon vegetable oil
• 1 large onion , chopped
• 1 large carrot , peeled and chopped
• 1 green bell pepper , chopped
• 3 cloves garlic , minced
• 1.5 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 0.5 teaspoons freshly ground black pepper , or to taste
• 4 tablespoons tomato paste
• 2 cups water
• 1 , 14.5 ounce
• 1 cup red lentils , rinsed and drained
• 2 tablespoons molasses , or more to taste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon prepared yellow mustard
• 1 teaspoon apple cider vinegar
• 0.75 teaspoons kosher salt , or to taste
• 6 medium hamburger buns , split

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat. Add onion, carrot, bell pepper, and garlic. Cook, stirring frequently, until vegetables are softened, 7 to 9 minutes. Season with chili powder, cumin, paprika, onion powder, garlic powder, and black pepper. Cook and stir for 30 seconds. Mix in tomato paste, and cook another 60 seconds, stirring constantly.
2. 2 Add water, diced tomatoes, and lentils, stirring to combine. Bring mixture to a gentle simmer, cover, reduce heat to low, and cook until lentils are tender, but not falling apart, 15 to 20 minutes.
3. 3 Mix in molasses, Worcestershire sauce, mustard, vinegar, and salt. Cook, uncovered, an additional 10 minutes, or until mixture has thickened slightly. Taste, and adjust seasonings as needed. Allow to cool 5 minutes before serving on buns with desired toppings.

Nutrition per serving