1
cup brown or green lentils, soaked for a few hours (or overnight) and rinsed
2 to 3
cups water
2
tablespoons olive oil
1
cup white or yellow onion, chopped
1
green or red bell pepper, chopped (about 3/4 to 1 cup)
1
clove garlic, minced
2
teaspoons chili powder
1/2
teaspoon smoked paprika
1
teaspoon mustard powder, dried
One
15-ounce can crushed, fire-roasted tomatoes (I like the Muir Glen brand)
3
tablespoons tomato paste
1
tablespoon organic brown sugar or maple syrup
1
tablespoon apple cider vinegar
1/4 to 1/2
teaspoon sea salt (adjust according to taste; how much is needed will also depend on the tomatoes and tomato paste you use)
1/4
teaspoon black pepper (or to taste)
1/2
cup vegetable broth (or more as needed)
6
sprouted grain buns
Toppings of choice (Tabasco sauce, sriracha, pickles, onions, sauerkraut, coleslaw, avocado slices, etc.)