Ingredients
- 2 cups vegetable broth
- 1 cup green lentils , well rinsed and picked through
- 2 tablespoons vegetable oil
- 1 yellow onion , diced
- 1 green bell pepper , diced
- 2 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 8 ounces tomato sauce
- 1/4 cup water
- 1/4 cup tomato paste
- 2 tablespoons dark brown sugar , packed
- 1 pinch cayenne pepper
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
Instructions
- Add vegetable broth and lentils to a medium sized pot and bring to a boil on medium-high heat.
- Reduce heat to low, and cook uncovered, for 18-20 minutes until tender then remove from heat and drain.
- Add vegetable oil, onions and bell pepper to a large skillet on medium heat and cook, stirring occasionally, for 6-8 minutes, until translucent.
- Add in garlic, salt and pepper and stir well, cooking for 1 minute until garlic is fragrant.
- Add in tomato sauce, tomato paste and water, whisk well until the tomato paste is fully combined.
- Add in the dark brown sugar, cayenne pepper, ground mustard and paprika and stir to combine.
- Add the lentils into the skillet, stir and cook for 6-8 minutes until the sauce is thickened and the lentils are well coated.
Nutrition
Calories: 148kcal | Carbohydrates: 23g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Sodium: 597mg | Potassium: 438mg | Fiber: 8g | Sugar: 7g | Vitamin A: 498IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 2mg
