These lentil chili carrot dogs—vegetarian hot dogs—are a must-have for summer barbecues and get-togethers. With a few adjustments, it can feed the vegans and meat eaters in your life, too.
INGREDIENT :
Lentil Chili
1 tablespoon vegetable oil
1 cup minced onion, divided
1 1/2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 (15 ounce) can lentils, drained and rinsed
1 (15 ounce) can tomato sauce
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
Carrot Dogs
8 large carrots (about 1 inch in diameter), peeled
1/2 cup packed brown sugar
4 cups water, plus more as needed
2 cups less-sodium soy sauce
8 drops liquid smoke
8 hot dog buns, split
4 ounces Cheddar cheese, shredded (about 1 cup)
yellow mustard, for serving
RECIPE DIRECTION :
Make Lentil Chili: Reserve 1/2 cup onion for serving. Heat oil in a medium saucepan over medium-high heat. Add remaining 1/2 cup onion; cook, stirring occasionally, until translucent, about 4 minutes. Add chili powder, paprika, cumin, garlic powder, pepper, and salt. Cook, stirring constantly, 1 minute.
Add lentils, tomato sauce, vinegar, and brown sugar. Bring to a boil over medium-high heat; reduce heat to low. Simmer, uncovered, to allow flavors to meld, about 15 minutes; keep warm.
Prepare Carrot Dogs: Meanwhile, trim carrots to about 7 inches (see Cook’s Note).
Whisk together brown sugar, water, soy sauce, and liquid smoke in a large saucepan. Add carrots and enough additional water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, until carrots are tender, 10 to 15 minutes. Remove from heat. Keep warm in cooking liquid until ready to serve; drain.
Serve carrots in buns; top with chili, cheese, and reserved 1/2 cup onion. Serve with mustard.
