1 Tablespoon Pompeian Robust Extra Virgin Olive Oil

1 yellow onion, diced

1 medium carrot, diced

2 cloves garlic, minced

1 cup dry brown lentils

2 ½ cups water

1 6-ounce can tomato paste

3 Tablespoons Pompeian Red Wine Vinegar

2 Tablespoons blackstrap molasses

2 Tablespoons applesauce

1 ½ teaspoons garlic powder

1 ½ teaspoons onion powder

1 teaspoon mustard

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

Dash of ground cayenne

4 whole wheat hamburger buns

Optional toppings: red cabbage, red onion, lettuce, avocado, mustard, ketchup


  1. Set the pressure cooker to the sauté function on medium heat for 15 minutes. Add Pompeian Robust Extra Virgin Olive Oil. When the pressure cooker has heated to the correct temperature, add onion; cook for 5 minutes, stirring often. Add carrot; cook for 8 minutes, stirring often, until the vegetables are tender. Add garlic; cook for 1-2 minutes.
  2. Turn off the sauté function. To the pot, add lentils, water, tomato paste, Pompeian Red Wine Vinegar, molasses, applesauce, garlic powder, onion powder, mustard, salt, pepper, paprika and cayenne. Stir to combine.
  3. Turn the lid to the locked position and turn the valve to the sealed position. Select the beans function and adjust the time to 20 minutes (it should already be on high pressure). Press the start button. When done cooking, let the pressure cooker sit for 5 minutes, then turn the valve to the venting position to release the steam. Once the float valve has completely dropped, carefully remove the lid.
  4. Serve the lentil mixture on whole wheat buns with optional toppings and condiments.