Servings: 6 (½ cup; 131 cals)

vegetable broth vegetable broth
1 onion, diced 1 onion, diced
2 garlic cloves, minced 2 garlic cloves, minced
1 green bell pepper, seeded and diced 1 green bell pepper, seeded and diced
1/ 2 c tomato sauce 1/ 2 c tomato sauce
2 tbsp ketchup 2 tbsp ketchup
1 tbsp prepared yellow mustard 1 tbsp prepared yellow mustard
1 tbsp Dijon mustard 1 tbsp Dijon mustard
1 tbsp low-sodium soy sauce or gluten-free tamari 1 tbsp low-sodium soy sauce or gluten-free tamari
1 tsp Vegan Worcestershire Sauce (pg. 266) (optional) 1 tsp Vegan Worcestershire Sauce (pg. 266) (optional)
2 1/ 2 c cooked lentils 2 1/ 2 c cooked lentils
1/ 4 tsp ground cumin 1/ 4 tsp ground cumin
1– 2 tbsp brown sugar 1 to 2 tbsp brown sugar
hot sauce or cayenne pepper hot sauce or cayenne pepper
smoked paprika smoked paprika
 
Nixon, Lindsay S. (2013-12-03). Happy Herbivore Light & Lean: Over 150 Low-Calorie Recipes with Workout Plans for Looking and Feeling Great (Kindle Locations 1362-1369). BenBella Books, Inc.. Kindle Edition. Nixon, Lindsay S. (2013-12-03). Happy Herbivore Light & Lean: Over 150 Low-Calorie Recipes with Workout Plans for Looking and Feeling Great (Kindle Locations 1362 to 1369). BenBella Books, Inc.. Kindle Edition.

Line a large skillet with a thin layer of vegetable broth and sauté onion, garlic, and bell peppers until onion is translucent, bell peppers have softened and turned a mellow green, and most of the broth has evaporated. Add remaining ingredients (hot sauce or cayenne as desired, plus a few dashes of smoked paprika) and stir to combine. Warm, stirring occasionally, over low, and then serve.