Start by cooking the lentils. Combine the lentils and broth in a pot and bring to a boil over a medium-high heat.
Reduce heat and simmer on low for 18 – 20 minutes. (If you plan to toast your buns in the oven, preheat it to 350℉ now. If you have a toaster oven, skip and toast when you get to step 1 of the next section.)
While the lentils simmer, chop onions, garlic and peppers. (See tip below)
In a large saucepan, sauté the onions, garlic, and bell pepper in oil until tender. Season with salt and pepper, to taste.
To the sautéed mixture, stir in the tomato sauce, sugar, vegan Worcestershire sauce, and spices. Adjust seasonings to taste.
Once the lentils are tender, drain any extra liquid. Then, add the lentils to the sautéed mixture and cook on med-low heat until thick (5 – 10 minutes)
For the Lentil Chili Dogs:
While the lentil chili simmers, toast your buns. Split the buns (or toast) open-face up on a baking sheet in the oven (or in a toaster oven) until golden brown. (Watch closely so they don’t burn!)
Cook the veggie dogs on the barbecue or follow the instructions on the package.
To serve, place hot veggie dogs on toasted buns, spoon lentil chili over top, and add your favourite toppings or condiments. (Optional) Top the veggie dogs with alfalfa sprouts and pea shoots for a delicious crunch
Tips
- The smaller and more consistent you dice your onions and bell peppers, the faster they will cook. (And if you have veggie-skeptical kids, smaller pieces are easier to sneak in!)- Our Vegan Lentil Chili Dog is a great make-ahead meal. Store in the fridge for 4 – 5 days, or in the freezer for up to six months.- This lentil chili is only one deliciously satisfying way to top a tasty hot dog. For more healthy hot dog topping inspiration, check out our collection of family-favourite [plant-based hot dog toppings](https://silverhillsbakery.ca/plant-based-hot-dog-toppings/) here.