Main Courses


1 tbsp extra virgin olive oil
1 yellow onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1 cup dry brown lentils
2 1⁄2 cups water
1 6-ounce can tomato paste
3 tbsp apple cider vinegar
2 tbsp blackstrap molasses
2 tbsp applesauce
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp mustard
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
Dash of ground cayenne
4 whole wheat or gluten free hamburger buns
Optional toppings: red cabbage, red onion, lettuce, avocado, mustard, ketchup

Set the pressure cooker or instant pot to the sauté function on medium heat for 15 minutes. Add extra virgin olive oil. When the pressure cooker has heated, add onion and cook for 5 minutes, stirring often. Then add carrot and cook for 8 more minutes, stirring often, until the vegetables are tender. Add garlic and cook for 1-2 minutes more. Turn off the sauté function. Add lentils, water, tomato paste, apple cider vinegar, molasses, applesauce, garlic powder, onion powder, mustard, salt, pepper, paprika and cayenne. Stir to combine. Turn the lid to the locked position and turn the valve to the sealed position. Select the beans function and adjust the time to 20 minutes (it should already be on high pressure). Press the start button. When done cooking, let the pressure cooker sit for 5 minutes, then turn the valve to the venting position to release the steam. Once the float valve has completely dropped, carefully remove the lid. Serve the lentil mixture on buns with optional toppings and condiments.