← Nouns Cooking · Plant-Based

Ingredients

• 200 g dried green or brown lentils, rinsed
• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 1 green pepper, diced
• 2 cloves Garlic, crushed
• 2 tsp Chilli powder
• 1 tsp ground cumin
• 1 tsp Smoked paprika
• 400 g Passata
• 2 tbsp Tomato purée (paste)
• 1 tbsp Brown sugar
• 1 tbsp Soy sauce
• 1 tbsp Cider vinegar
• 1 tsp Dijon mustard
• 4 vegan burger buns
• sliced pickles, to serve (optional)
• salt and black pepper

Method

1. Simmer the lentils in 600 ml water for 20–25 min, until tender but still holding their shape. Drain off any water that is left.
2. Meanwhile, heat the oil in a large frying pan over medium heat and cook the onion and pepper for 8 min, until soft. Add the garlic, chilli powder, cumin and paprika and stir for 1 minute.
3. Stir in the passata, tomato paste, sugar, soy sauce, vinegar and mustard and simmer for 5 min.
4. Add the lentils and simmer for 5–10 min, stirring, until thick and saucy. Taste and balance with more vinegar, sugar or salt.
5. Toast the buns and pile the filling high. Top with pickles and serve with plenty of napkins.

Tips

• Check the buns: many contain milk or egg.
• Use gluten-free buns and tamari to make it gluten-free. The filling freezes well.

Sources

Written in our own words after cross-checking these recipes:

Minimalist Baker Jamie Oliver