Makes 6 servings


  • 1/2 cup dry lentils, black or green
  • 2 teaspoons olive oil
  • 3/4 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1/2 cup diced red bell pepper
  • 3/4 cup ketchup
  • 1 teaspoon garlic powder
  • 1 teaspoon yellow mustard
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup vegetable broth
  • 1 teaspoon coconut sugar 
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 (15-ounce) can Michigan Red Beans, rinsed and drained (or 1-1/2 cups cooked dried beans) 
  • 6 whole wheat burger buns
  • 6 slices sharp cheddar cheese


  1. Bring lentils and 1-1/2 cups water to a boil in a small saucepan. Lower heat and cover; simmer for 30 minutes or until tender.
  2. In a medium saucepan heat the olive oil, add onion, celery, carrot and red bell pepper; saut√© 5 minutes over medium high heat or until vegetables soften. 
  3. Add ketchup, garlic powder, yellow mustard, tomato sauce, vegetable broth, coconut sugar, Worcestershire sauce and salt to sauce pan.  Bring to a boil then reduce heat and cover, simmer for 10 minutes. 
  4. Pour red beans and lentils into saucepan and stir to combine, simmer 10 minutes or until thickened. 
  5. Serve on burger buns topped with sliced cheddar cheese.

Recipe: Amanda Leatherman, The Fresh Chef

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