*Makes 6 servings
1 1/2 cups water
1/2 cup dried lentils, rinsed (black or red lentils)
1/3 cup minced onion
1 red bell pepper, finely chopped
1 large carrot, peeled and finely chopped
1/2 cup seitan (veggie burger), finely chopped/crumbled (We used
1 (6 oz) can tomato paste
2 TBSP Dijon mustard
1 TBSP balsamic vinegar
2 TBSP Tamari (or soy sauce/Bragg's Aminos)
1/4 cup ketchup
6 whole wheat burger buns
In a medium saucepan, heat the water over high heat. Once the water is boiling add the lentils. Reduce heat, cover, and simmer until tender, about 30 minutes. In a separate sauté pan, use oil-free vegetable broth or water over medium-high heat and sauté the onion, bell pepper, and carrot until tender, about 10 minutes. Add seitan.
In a medium bowl, mix together the tomato paste, mustard, vinegar, tamari, and ketchup. Then add the mixture to the pan of vegetables. Combine thoroughly. Drain the lentils, but save the cooking liquid in case it's needed. Add the lentils to the pan of vegetables and simmer 5 minutes. If the mixture seems dry add some of the lentil cooking liquid. Toast the burger buns. Serve the mixture on the toasted buns with avocado slices and sliced pickles.