See full recipe on: katefromscratch.com
Ingredients |
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1 1/2 cups chopped onion |
1/2 cup chopped yellow or orange pepper |
1 cup chopped carrots |
1 teaspoons salt (more to taste if desired) |
3/4 cup pale ale |
2 tablespoons sugar |
1 teaspoon espelette pepper (you may substitute hot paprika) |
1/4 teaspoon cayenne pepper |
1/2 cup red wine vinegar |
16 ounces dried lentils, sorted and soaked |
3/4 cup barbecue sauce |
4 cups vegetarian vegetable stock |
1/3 cup ketchup |
1/4 cup spicy brown mustard |
1/4 cup tomato puree |
2 cups water |
For serving: toasted crusty soft sandwich rolls (optionally, brushed with garlic infused olive oil) |
Garnish options: sliced dill pickles, shredded lettuce, fresh or roasted tomato slices, scallions, cheese |
Nutrition 8 servings |
Per Serving | % Daily Value |
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Calories | 302 | — |
Fat | 1g | 1% |
Carbs | 56g | 18% |
Protein | 15g | 31% |
Fiber | 19g | 76% |
Cholesterol | ||
Sodium | 763mg | 31% |
Preparation |
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