Photo: Lindsay S. Nixon

Serves 4

Ingredients

• 2 cups cooked lentils
• 2 Tbsp. ketchup
• 1 Tbsp. prepared yellow mustard
• 1 Tbsp. low-sodium soy sauce
• 1 Tbsp. chili powder
• 2 tsp. lemon or lime (juice)
• 1 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/4 tsp. garlic powder (granulated)
• 1/4 tsp. onion powder (granulated)
• 1/4 tsp. dried oregano or marjoram
• 1/8 tsp. cayenne pepper (optional)
• Nondairy milk (optional)
• Salsa (optional)

Directions

Pulse warm lentils in a food processor or blender until chopped up or pureed (your choice). Transfer to a mixing bowl and stir in remaining ingredients. Taste, adding salt or pepper as desired, plus a splash of nondairy milk or a touch of salsa if the mixture looks dry.

Per serving:
Calories: 137
Fat: 1.1 g
Protein: 9.9 g
Carbs: 23.9 g
Fiber: 9 g

From Happy Herbivore Abroad (BenBella Books) by Lindsay S. Nixon.

More Healthy Recipes

• Chipotle Chili with Avocado Sour Cream
• Whole Wheat Penne with Sausage and Broccoli Rabe
• Baked Macaroni and Peas