1/2 cup lentils
1 tablespoon olive oil
1 yellow onion, diced (about 2 cups)
1 green bell pepper, diced (about 2 cups)
3 garlic cloves, minced
8 ounces tempeh, crumbled
1 (4 ounce) can chopped green chilies
1 tablespoon chili powder
1 (8 ounce) can tomato sauce
1/2 cup water
1/2 cup organic ketchup
1 tablespoon dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon vegan Worcestershire sauce
2 teaspoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon black pepper
8 hamburger buns, for serving
Place lentils in a medium saucepan and cover with water. Bring to a boil. Reduce heat to low and simmer until tender, about 30 minutes. Drain.
In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and saute until onions are translucent and pepper is tender, about 7 to 8 minutes. Add garlic and cook about 1 more minute. Stir in crumbled tempeh, chilies, and chili powder, and cook about 2 to 3 minutes, stirring occasionally. Stir in the lentils, tomato sauce, water, ketchup, brown sugar, Dijon, Worcestershire, vinegar, celery seed, salt and pepper. Mix well. Reduce heat to low; cover and simmer 15 minutes. Serve on toasted buns, topped with sliced avocado and pickles on the side
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