Use brown- or the greenish-colored lentils here, not red or yellow.
Recipe created by Lindsay S. Nixon
Photo: Lindsay S. Nixon
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)
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.
Fat: 1.1 g
Protein: 9.9 g
Carbs: 23.9 g
Fiber: 9 g
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