1. Prepare lentils as label directs.
2. In large skillet, heat oil over medium heat. Add garlic, carrot, bell pepper and onion; cook 5 minutes or until tender, stirring frequently. Add tomatoes with their juice, ketchup, mustard, chili powder, lentils, ½ cup water, and ¼ teaspoon each salt and black pepper; cook 10 minutes or until slightly thickened, stirring occasionally. Makes about 5 cups.
3. Toast buns; serve filled with lentil mixture.
Chef Tip: Use leftover lentil mixture as a hearty pasta sauce, add to soup or stew, or serve over whole grain toast topped with a poached egg.
Dietitian Tip: Serve with frozen sweet potato fries, and sauteed spinach to make a better-for-you comfort food meal!
- 5 g Fat
- 1 g Saturated
- 0 mg Cholesterol
- 588 mg Sodium,
- 50 g Carbohydrates
- 9 g Fiber
- 7 g sugar
- 5 g added sugars
- 14 g Protein
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Nutritional Information
- 5 g Fat
- 1 g Saturated
- 0 mg Cholesterol
- 588 mg Sodium,
- 50 g Carbohydrates
- 9 g Fiber
- 7 g sugar
- 5 g added sugars
- 14 g Protein
Directions
1. Prepare lentils as label directs.
2. In large skillet, heat oil over medium heat. Add garlic, carrot, bell pepper and onion; cook 5 minutes or until tender, stirring frequently. Add tomatoes with their juice, ketchup, mustard, chili powder, lentils, ½ cup water, and ¼ teaspoon each salt and black pepper; cook 10 minutes or until slightly thickened, stirring occasionally. Makes about 5 cups.
3. Toast buns; serve filled with lentil mixture.
Chef Tip: Use leftover lentil mixture as a hearty pasta sauce, add to soup or stew, or serve over whole grain toast topped with a poached egg.
Dietitian Tip: Serve with frozen sweet potato fries, and sauteed spinach to make a better-for-you comfort food meal!