1-Getting started with this recipe: gathering your ingredients and following a few simple steps. First, prepare the lentils by simmering 1 cup of green lentils covered in 2 cups of liquid for 18-22 minutes or red lentils uncovered for 7-10 minutes until tender, then drain them well. This sets the base for a hearty, protein-packed filling that mimics the texture of ground meat.

2-Next: heat 2 tablespoons of your chosen oil in a skillet over medium heat. Sauté the 1/2 minced onion, 2 minced garlic cloves, and 1/2 diced bell pepper for 4-5 minutes until they turn tender and browned, building a flavorful foundation. Stir in the 15-ounce can of tomato sauce along with 1 to 2 tablespoons of coconut or brown sugar, 1 to 2 tablespoons of vegan Worcestershire sauce, 1 to 2 teaspoons of chili powder, 1 teaspoon of ground cumin, and a pinch of paprika if you like a bit of smokiness.

3-Then, add the cooked lentils to the mix and cook everything over medium-low heat for 5-10 minutes until it thickens up nicely. Don’t forget to taste and adjust the sea salt, black pepper, and other spices as needed to suit your preferences. Finally, serve it hot on toasted gluten-free or whole wheat buns, maybe with some sliced onion on top for extra crunch, and enjoy a meal that’s ready in about 30 minutes total.