Ingredients
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1 tbsp olive oil
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1 yellow onion, chopped
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1 green bell pepper, seeded and chopped
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1 lb green or brown lentils, rinsed and drained
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1 (15 oz) can tomato sauce
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1/2 cup ketchup
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2 tbsp yellow mustard
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2 tbsp maple syrup
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1 tbsp chili powder
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2 tbsp apple cider vinegar
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1 tbsp vegan Worcestershire sauce
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1 qt vegetable broth
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1 package bread rolls
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1 red onion (optional for topping)
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1 avocado (optional for topping)
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1 head lettuce (optional for topping)
Steps
1
Heat olive oil in a skillet over medium heat, and saute onion and bell pepper until softened.
2
Add onion, pepper, lentils, tomato sauce, ketchup, mustard, maple syrup, chili powder, vinegar, Worcestershire sauce, and vegetable broth to the slow cooker.
3
Cover, and cook on high for 4 hours.
4
Serve on toasted rolls with onion, avocado, and/or lettuce.
