Ingredients
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2 cups lentils, rinsed and drained
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1 large green bell pepper, chopped
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2 medium carrots, shredded (1 cup)
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¾ cup chopped onion
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1 cup reduced-sodium hot-style vegetable juice or vegetable juice
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¼ cup no-salt-added tomato paste
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1 (4 ounce) can diced green chiles
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1 tablespoon reduced-sodium Worcestershire sauce
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2 teaspoons chili powder
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1 teaspoon cider vinegar
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2 cloves garlic, minced
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3 cups water
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½ cup reduced-sodium ketchup
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2 tablespoons packed brown sugar (see Tip)
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16 whole-wheat hamburger buns, split and toasted
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1 Shredded carrot
Directions
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In a 3 1/2- or 4-quart slow cooker stir together lentils, chopped sweet pepper, carrots, onion, vegetable juice, tomato paste, chiles, Worcestershire sauce, chili powder, vinegar, garlic and water (see Tip).
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Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
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Before serving, stir in ketchup and brown sugar. Serve lentil mixture on toasted buns. If desired, top each serving with shredded carrot.
