• 1/2 yellow onion diced (about 1/2 an onion)
• 1/2 green bell pepper diced (about 1/2 a pepper)
• 1 carrot peeled and diced
• 3 cups water
• 1 tablespoon tomato paste
• 3/4 cup tomato sauce
• 3 tablepsoons Worcestershire sauce make sure this is vegan and gluten free
• 1 tablespoon white vinegar
• 1 tablespoon yellow mustard
• 1/2 teaspoon hot sauce
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt + more, to taste
• 1 (1 pound) bag green/brown lentils
• buns
• ketchup
• mustard
• pickles

1. Spray Instant Pot with cooking spray and hit the SAUT button.
2. Once the Instant Pot say HOT, add in onion, pepper, and carrot.
3. Cook, stirring constantly, for 5 minutes.
4. Turn the Instant Pot OFF.
5. Add in the rest of the ingredients (water - lentils) and stir to combine.
6. Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
7. Cook on MANUAL, HIGH pressure for 12 minutes*.
8. Once finished, let the Instant Pot release pressure naturally; this takes about 15 minutes.
9. Serve on buns with pickles, mustard, and ketchup!