Ingredients

• 1 large sweet onion , roughly chopped
• 1 medium green bell pepper , roughly chopped
• 1 medium red bell pepper , roughly chopped
• 1 tablespoon olive oil
• 1 medium carrot , shredded
• 1 small zucchini , shredded
• 2 cups reduced-sodium vegetable broth
• 1 cup dry red lentils , rinsed and drained
• 2 , 14.5 ounce
• 1 tablespoon chili powder
• 1 tablespoon prepared yellow mustard
• 1 tablespoon cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon tomato paste
• 2 teaspoons vegan Worcestershire sauce
• salt and ground black pepper to taste
• 6 large hamburger buns , split

Instructions

1. 1 Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes.
3. 3 Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.
4. 4 Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.

Nutrition per serving