Lentil Chili Carrot Dogs

Ingredients

• 1 tablespoon vegetable oil
• 1 cup onion , divided
• 1.5 teaspoons chili powder
• 1 teaspoon paprika
• 0.5 teaspoons cumin
• 0.5 teaspoons garlic powder
• 0.5 teaspoons black pepper
• 0.25 teaspoons salt
• 1 can lentils , 15 ounce
• 1 can tomato sauce , 15 ounce
• 1 tablespoon cider vinegar
• 1 tablespoon brown sugar

Instructions

1. 1

   Make Lentil Chili: Reserve 1/2 cup onion for serving. Heat oil in a medium saucepan over medium-high heat. Add remaining 1/2 cup onion; cook, stirring occasionally, until translucent, about 4 minutes. Add chili powder, paprika, cumin, garlic powder, pepper, and salt. Cook, stirring constantly, 1 minute.

2. 2

   Add lentils, tomato sauce, vinegar, and brown sugar. Bring to a boil over medium-high heat; reduce heat to low. Simmer, uncovered, to allow flavors to meld, about 15 minutes; keep warm.

3. 3

   Prepare Carrot Dogs: Meanwhile, trim carrots to about 7 inches (see Cook's Note).

4. 4

   Whisk together brown sugar, water, soy sauce, and liquid smoke in a large saucepan. Add carrots and enough additional water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, until carrots are tender, 10 to 15 minutes. Remove from heat. Keep warm in cooking liquid until ready to serve; drain.

5. 5

   Serve carrots in buns; top with chili, cheese, and reserved 1/2 cup onion. Serve with mustard.