Nicole McCutcheon, English, Indiana, hopes to try new lentil recipes. A variety of recipes appeared in our inbox, including this recipe from Judy Blixt, Chapman, Kansas.
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2 tablespoons oil, divided
1/2 small onion, finely chopped
1 small carrot, finely chopped
1/2 red or green bell pepper, finely chopped
1/2 cup ketchup, divided
1 clove garlic, finely chopped
1/2 cup dried brown lentils, picked over and rinsed
1/4 teaspoon dried oregano
5 to 6 cups water, divided
Kosher salt and freshly ground pepper
8 ounces ground beef
1 tablespoon Worcestershire sauce
6 slices cheddar cheese
6 whole-wheat hamburger buns, toasted
Sliced pickles and/or pickled jalapeño peppers for topping, optional
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add onion, carrot, bell pepper and 2 tablespoons ketchup. Cook, stirring occasionally, until vegetables are slightly soft, about 3 minutes.
Add garlic and cook, stirring, for an additional 30 seconds. Add lentils, oregano and 4 cups water; bring to a boil and cook for 5 minutes. Reduce heat to medium-low and simmer until lentils are tender and water is absorbed, 35 to 40 minutes. Add up to 1 additional cup water if necessary. Season with salt and pepper.
Heat remaining oil in large nonstick skillet over medium-high heat. Add beef and cook, breaking up with spoon, until meat begins to brown, about 2 minutes. Add Worcestershire sauce and remaining ketchup, and cook, stirring, until combined.
Add lentil mixture and 1 cup water; cook, stirring occasionally, until lentils are soft and mixture thickens, about 8 minutes. Season with additional salt and pepper.
Place cheese slices on bottom buns and top with lentil mixture. Garnish with pickles and/or pickled jalapeños.Yields 6 servings.
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