Serves 4


3 tablespoons olive oil
1 cup finely diced red onions
1 teaspoon minced fresh garlic
2 Portobello mushroom caps, ¼ inch dice
3 fresh bay leaves
½ teaspoon fresh thyme
1 tbs Worcestershire sauce
½ cup red bell pepper, ½ inch diced
1 teaspoon smoked paprika
¼ tsp crushed red pepper flakes
2 cups crushed San Marzano tomatoes
1 tbs tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon of turbinado sugar
2 cups cooked (in salted water) green, black or brown lentils
¼ cup chopped flat leaf parsley
Hamburger buns, for serving


1.In a large, deep skillet, heat oil on medium. Toss in onions, garlic and mushrooms with thyme and bay leaves. Stir and sauté for 4-5 minutes, covered. Uncover and stir in the Worcestershire sauce.

2. Add bell pepper, smoked paprika and pepper flakes.

3. After 2-3 minutes, add tomatoes and tomato paste stirring to combine and dissolve the paste. Add ¼ cup hot water.

4. Season with salt and sugar.

5. Add cooked lentils to the tomato mixture and simmer on medium low uncovered for 6-8 minutes. If sticking, add a bit of water. If too watery at the end of 6 minutes and let the excess moisture evaporate.

6.Remove from stove and stir in parsley.

7. Toast buns and serve.

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