Lentil Chili Carrot Dogs

Name: Lentil Chili Carrot Dogs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tbsp Apple Cider Vinegar; 0.5 tsp Black Pepper; 1 tbsp Brown Sugar; 8 whole Carrot; 1.5 tsp Chili Powder; 0.5 tsp Garlic Powder; 0.5 tsp Ground Cumin; 8 whole Hot Dog Bun; 1 whole Lentils; 8 dash Liquid Smoke; 1 whole Onion; 1 tsp Paprika; 0.25 tsp Salt; 4 oz Shredded Cheddar Cheese; 2 cups Soy Sauce; 1 whole Tomato Sauce; 1 tbsp Vegetable Oil; 4 cups Water; 1 whole Yellow Mustard

Dinner 🍽️Lunch 🥪 American Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️

Lentil Chili Carrot Dogs pair smoky, tender carrots with a hearty lentil-tomato chili, finished with sharp cheddar, onions, and a swipe of mustard. The sweet-savory marinade and a hint of liquid smoke give backyard cookout vibes, satisfying vegetarians and meat lovers alike. Ideal for summer gatherings when you want a fun, handheld twist on classic chili dogs.

Prep15 mins
Cook15 mins
Serves8
DifficultyMedium

1

Make Lentil Chili: Set aside 1/2 cup onion for serving. Heat oil in a medium saucepan over medium-high heat. Add the remaining 1/2 cup onion and cook, stirring occasionally, until translucent, about 4 minutes. Add chili powder, paprika, cumin, garlic powder, pepper, and salt, and cook, stirring constantly, for 1 minute.
2

Add lentils, tomato sauce, vinegar, and brown sugar. Bring to a boil over medium-high heat, then reduce heat to low. Simmer uncovered to let the flavors meld, about 15 minutes; keep warm.
3

Prepare Carrot Dogs: Meanwhile, trim the carrots to about 7 inches (see Cook’s Note).
4

Whisk together brown sugar, water, soy sauce, and liquid smoke in a large saucepan. Add the carrots and enough additional water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, until the carrots are tender, 10 to 15 minutes. Remove from heat. Keep warm in the cooking liquid until ready to serve; drain.
5

Serve the carrots in buns; top with chili, cheese, and the reserved 1/2 cup onion. Serve with mustard.