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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, finely chopped

  3. 2 cloves garlic, minced

  4. 1-1/2 cups dried lentils, picked over

  5. 1 cup water

  6. 2 cups vegetable broth

  7. 1/3 cup ketchup

  8. 1/3 cup barbecue sauce

  9. 2 tablespoons lemon juice

  10. 1/4 cup Dijon mustard

  11. 2 tablespoons brown sugar

  12. 1/2 teaspoons salt

  13. 1/8 teaspoon cayenne pepper

  14. 1/8 teaspoon pepper

  15. 6 onion buns, split

  16. 1/4 cup butter, softened

Instructions Jump to Ingredients ↑

  1. In large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 6-7 minutes. Rinse lentils and drain; add to pan along with water and broth.

  2. Bring to a simmer, reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender. If mixture is soupy, uncover and simmer until liquid mostly evaporates.

  3. Add remaining ingredients except butter and buns; simmer for 10 to 15 minutes until thickened. Spread butter on split sides of buns and toast. Make sandwiches with the lentil mixture. Serves 4-6

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