¼cupsweetened with honey reduced sugar tomato ketchup
2tbspdijon mustard
2tspchili powder
8whole wheat hamburger buns, split
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 fi lled 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!
Make it Gluten Free: Dependent on using a Gluten Free dijon mustard and buns.
¼cupsweetened with honey reduced sugar tomato ketchup
2tbspdijon mustard
2tspchili powder
8whole wheat hamburger buns, split
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.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
