My sister was asking about this recipe, so I figured if I was typing it up I might as well post it. This is a very tasty veggie recipe. It was originally published in the April 2002 Cuisine At Home magazine. I have all of their issues–they are one of my favorite cooking magazines–and really got me back into cooking interesting stuff.

1 cup brown lentils
1 cup yellow onion, chopped
1 T garlic, minced
1 cup ketchup
1/4 cup pur maple syrup
1 T prepared yellow mustard (ex. French’s)
1 T apple cider vinegar
1/8 tsp ground ginger
Tabasco to taste
Salt and pepper to taste

1. Sort through the lentils, picking out stones. Cover and cook lentils with 2 1/2 cups of water in a medium saucepan over medium heat until tender but not mushy, about 30 minutes. Drain lentils and set aside.
2. Saute onion in 1 T of oil in a saute pan over med-high heat until soft, about 8 minutes. Add garlic and saute for another minute.
3. Add ketchup, syrup, mustard, vinegar, ginger, Tabasco (optional), salt, and pepper. Simmer until thick and darker in color, about 10 minutes.
4. Stir in drained lentils and simmer 2-3 minutes, until warmed through.
5. Serve on buns, either plain or with pickles, green leaf lettuce, and sliced red onion circles.