Register for our Community Garden Summer Workshops!

Workshops will be held once a month from June-August at the Lincoln School Community Garden
Register Here


  • 1 cup lentils •   1 ½ tsp paprika   
  • 4 cups water •   3 TBSP tomato paste
  • 1 tsp salt •   1 ½ cups tomato sauce
  • 1 TBSP olive oil •   1 TBSP pickle juice or brine
  • 1 medium onion, diced •   3 tsp worcestershire
  • 1 large bell pepper, diced •   2 TBSP mustard
  • 2 ½ TBSP chili powder •   2 TBSP maple syrup
  • 2 cloves garlic, minced


  1. In a small saucepan, cook lentils with water and ⅛ tsp salt.  Boil, then turn to low and summer for about 20 minutes until soft but not mushy.  Drain lentils, and set aside. 
  2. While lentils are cooking, add oil to a large sauté pan and heat.  Add onion and sauté on low for 20 minutes, stirring occasionally.  Add bell pepper during the last 5-10 minutes, cooking until soft.
  3. Add spices to the onion and pepper, stirring to coat veggies.  Add remaining ingredients, including the cooked lentils.  Stir and cook everything on low for 5-10 minutes until warmed through.
  4. Serve on a hamburger bun with optional pickles and onions.