1 ½ cups green lentils and 3 cups of pure water OR
1 cup green lentils & ½ cup red lentils and 2 ¾ cups pure water
1 large onion, chopped
1 orange, red or yellow bell pepper, chopped
¾ cup unsweetened ketchup (like Primal Kitchen brand)
2 T. prepared yellow mustard
1 T. raw apple cider vinegar
2 doonks Omica Organics Stevia (a doonk is 1/32 tsp)
½ tsp. Celtic or Real Salt (may be omitted)
¼ tsp. chili powder (optional)

Heat large skillet over medium high heat until a drop of water sizzles. Add onion and dry saute without stirring for 3-5 minutes, until it begins to brown around the edges. Add a couple tablespoons of water and stir. Add the chopped peppers and lentils. Stir and heat for 2 minutes. Add the pure water and bring to a boil. Reduce heat, cover and simmer25-30 minutes or until the lentils are tender. If excess water remains, simmer without the lid until water is absorbed or evaporated. Mash the lentils slightly with the back of a large spoon or potato masher. While the lentils are cooking mix the remaining ingredients in a glass measuring cup. Stir the sauce mixture into the lentil mixture and simmer for 10 minutes or longer. Serve as desired.

Think outside the bun…. Serve on jicama wraps, in lettuce wraps. Stuff mushrooms, zucchini boats or make the buckwheat wraps on this website (see photos showing how to fold a wrap) and serve in them as shown. Enjoy!