Ingredients

The following ingredients have 4 Servings
  • 2 cups water
  • 1 cup green lentils ((well rinsed))
  • 2 Tbsp olive or grape seed oil
  • 1/2 medium white or yellow onion ((minced // plus more for serving))
  • 1 1/2 cups packed finely shredded/grated carrots
  • 2 Tbsp coconut sugar or organic brown sugar ((plus more to taste))
  • 1 1/2 tsp ground paprika ((we prefer smoked))
  • 1 tsp garlic powder
  • 1 healthy pinch each sea salt + black pepper ((plus more to taste))
  • 3/4 cup vegan BBQ sauce ((plus more for serving // I used Annie’s original BBQ sauce))
  • 2 Tbsp water
  • 4 medium gluten-free or whole-wheat hamburger buns*
  • Finely chopped purple cabbage, carrot, and green onion ((optional))

Instruction

  • To a small saucepan, add water and rinsed lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
  • When the lentils are almost finished cooking, heat a large skillet over medium heat. Once hot, add oil and onion and season with a pinch each salt and pepper (amount as original recipe is written // adjust if altering batch size). Stir to combine, and sauté for 4-5 minutes, stirring frequently, or until the onions are tender and slightly browned.
  • Next add cooked lentils, carrots, coconut sugar, paprika, garlic powder, salt, pepper, BBQ sauce (see photo), and 2 Tbsp water (amount as original recipe is written // adjust if altering batch size). Stir to combine.
  • Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
  • Taste and adjust flavor as needed, adding more paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or BBQ sauce for depth of flavor.
  • Optional: Scoop half of the mixture into a food processor and (using the "s" shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture, which I prefer.
  • Serve the mixture on toasted buns of choice with toppings of choice. I went with shredded red cabbage, carrots, and sliced green onions. Serve with extra BBQ sauce for more flavor.
  • Best when fresh, though lentil mixture will keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop until warmed through, adding water if the mixture has dried out.