Ingredients

3 1/3 cups water or vegetable stock

1 onion, chopped

1 red bell pepper, chopped

2 Tbsp chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 1/2 cups dried brown lentils, I used green

1 - 15 oz can diced fire-roasted tomatoes

2 Tbsp soy sauce

2 Tbsp yellow prepared mustard

2 Tbsp brown sugar, maple syrup, or date paste

1 tsp rice vinegar

1 tsp Worcestershire sauce, vegan is preferred but it’s difficult to find, regular Worcestershire contains anchovies

Instructions

1. Over medium heat in a large skillet saute the onions and bell pepper, stirring occasionally until onions soften slightly, about 5 minutes. Add a tablespoon or two if needed to prevent sticking.

2. Add the remaining ingredients. Mix well. Bring to a simmer, reduce heat, cover, and cook over low heat for one hour, stirring occasionally, or until lentils are soft and tender. Lentils that may have been sitting on the shelf for a while take longer to cook, if this is the case you may need to add a little more water as you cook the lentils to the required softness.

3. Adjust seasoning by adding more chili powder and prepared mustard if you feel it needs a bit more punch.

4. Serve on whole grain buns, stuff in a whole grain pita, or on top of a slice of fresh baked whole grain bread, along with your favorite condiments. I enjoy sloppy lentils topped with sweety and spicy pickles along with a squirt of yellow mustard.

Serves 4-6