Step 1

To a small saucepan, add water and rinsed lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.

Step 2

When the lentils are almost finished cooking, heat a large skillet over medium heat. Once hot, add oil and onion and season with a pinch each salt and pepper (amount as original recipe is written // adjust if altering batch size). Stir to combine, and sauté for 4-5 minutes, stirring frequently, or until the onions are tender and slightly browned.

Step 3

Next add cooked lentils, carrots, coconut sugar, paprika, garlic powder, salt, pepper, BBQ sauce (see photo), and 2 Tbsp water (amount as original recipe is written // adjust if altering batch size). Stir to combine.

Step 4

Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.

Step 5

Taste and adjust flavor as needed, adding more paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or BBQ sauce for depth of flavor.

Step 6

Optional: Scoop half of the mixture into a food processor and (using the "s" shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture, which I prefer.

Step 7

Serve the mixture on toasted buns of choice with toppings of choice. I went with shredded red cabbage, carrots, and sliced green onions. Serve with extra BBQ sauce for more flavor.

Step 8

Best when fresh, though lentil mixture will keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop until warmed through, adding water if the mixture has dried out.