via peas and their pod
1 c. dried french lentils
4 c. vegetable broth or water
1/2 c. chopped onion
2 cloves minced garlic
1 T. chili powder
2 t. oregano
1 14 oz. can tomato sauce
1/4 c. tomato paste
1 T. red wine vinegar
1 T. Worcestershire sauce
1/4 c. barbecue sauce
Cook lentils in broth about 30 minutes until tender. Drain and set aside. Meanwhile, saute onion with a little olive oil for five minutes. Then add garlic, chili powder, and oregano and saute another minute more. Add the remaining ingredients and stir to combine and then add the lentils. Mix well and add salt and pepper as needed. Serve on whole wheat buns and top with pickles.