1 cup lentils
2 cups water
2 tablespoons minced onion
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 teaspoons green pepper flakes
(If you can not find green pepper flakes, add fresh green pepper sauteed until soft)
2 teaspoons cornstarch
1 teaspoon dry minced garlic (the kind in the spice section)
1/2 teaspoon celery seeds
1 (6 ounce) can tomato paste
1 1/4 cups water
1. Rinse and pick through lentils. Add two cups water to pan with lentils and bring to boil. Cover, reduce heat, and simmer about 55 minutes until tender, but not mushy.
2. For the sauce, combine the minced onion, salt, sugar, dry mustard, chili powder, green pepper flakes, cornstarch, minced garlic, and celery seeds. Combine well and set aside.
3. When lentils are done, add the tomato paste and water. Stir in the sauce seasoning. Combine well and heat through.
Serve on whole wheat buns or over brown rice.