2 c. water
1 c. green lentils (well rinsed)
2 Tbsp. Garlic Olive Oil
1/2 medium white or yellow onion, diced
1 1/2 c. packed finely grated carrots
2 Tbsp. Italian Herbs Balsamic
1 1/2 tsp. ground paprika
1 tsp. chili powder
1/2 tsp. Hickory Smoked Pepper
sea salt and pepper to taste
3/4 cup vegan BBQ sauce (make your own Espresso BBQ Sauce or Bourbon Whiskey BBQ Sauce )
Add water and lentils to a small-medium sauce pan and bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for approximately 18 minutes. Drain excess liquid, if any, and set aside.
Heat Garlic Olive Oil in a large frying pan over medium-high heat, then add onion and cook 4-5 minutes. Add lentils, shredded carrot, and all other ingredients, stirring to combine.
Cook this mixture over medium-low heat until warmed through. Taste and adjust seasonings as desired.
Serve over buns, in a lettuce wrap, or over brown rice or quinoa as a rice bowl!
*Note: To reduce sugar, omit BBQ sauce and season mixture with additional Garlic Olive Oil and Italian Herbs Balsamic. Just as tasty!