In a small saucepan add 2 cups water with the rinsed lentils. Bring to a boil over medium-high heat then reduce heat and simmer for 15-18 minutes or until the lentils are tender. Drain and set aside.
In a separate skillet, add the oil and heat over medium heat. Add the onion, garlic, and bell pepper, and stir to combine. Season with salt and pepper, to taste.
Sauté for about 5 minutes or until the pepper and onion is tender.
Add the tomato sauce, coconut sugar, Worcestershire sauce, chili powder, cumin, and paprika. Stir to combine.
Add the lentils and stir again. Heat for 5-10 minutes until the sauce is thick and warmed through.
Add additional salt, pepper, seasoning, and Worcestershire sauce to taste.
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In a small saucepan add 2 cups water with the rinsed lentils. Bring to a boil over medium-high heat then reduce heat and simmer for 15-18 minutes or until the lentils are tender. Drain and set aside.
In a separate skillet, add the oil and heat over medium heat. Add the onion, garlic, and bell pepper, and stir to combine. Season with salt and pepper, to taste.
Sauté for about 5 minutes or until the pepper and onion is tender.
Add the tomato sauce, coconut sugar, Worcestershire sauce, chili powder, cumin, and paprika. Stir to combine.
Add the lentils and stir again. Heat for 5-10 minutes until the sauce is thick and warmed through.
Add additional salt, pepper, seasoning, and Worcestershire sauce to taste.
Serve on hamburger buns.
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