1 Mucci Beefsteak Tomatoes, sliced into ¾ inch rounds
2 Mucci Mini Cucumbers ribboned
2 each red, orange and yellow Mucci Sweet-to-the-Point Peppers™, finely diced
4 pieces of Mucci Naked Living Butter Lettuce
1 cup finely diced onion
2 tsp. olive oil
2 cloves garlic, minced
½ cup split mung beans
2 tsp. paprika
1 tbsp. chili powder
3 tsp. ground cumin
1 ½ cups no salt vegetable broth
1 ½ cups canned lentils, rinsed
1 ½ cups tomato puree
1 tbsp. balsamic glaze
1 tbsp. fresh lime juice
1 tbsp. Worcestershire sauce
2 tbsp. finely chopped parsley
¼ tsp. each salt and pepper
4 whole wheat hamburger buns
In a medium sauce pot over medium heat, sauté onions and garlic in olive oil for 6 minutes. Stir in mung beans, paprika, chili powder, cumin and vegetable broth. Cover and gently boil for 10 minutes.
Stir in lentils, tomato puree, balsamic glaze, lime juice, Worcestershire sauce, parsley, salt and pepper; cover and cook for another 10 minutes.
Serve lentil sauce on a toasted bun with lettuce, 1 tomato slice and cucumber ribbons.
