Lentil Chili Carrot Dogs

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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.

By Staff Author
Published on June 12, 2024
Lentil Chili Carrot Dogs garnished with cheese and mustard on a colorful plates
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

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

Directions

  1. 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.

  2. 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.

  3. Prepare Carrot Dogs: Meanwhile, trim 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 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. 

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

    Cook's Notes:

    Tip: To make the carrots resemble hot dogs, use a veggie peeler to round the ends of the carrots.

    Vegan-ize: Omit cheese or use a vegan Cheddar.

    Make it Meaty: Substitute 8 hot dogs, heated according to package instructions, for the carrots and skip Steps 3 and 4.

    From the Editor:

    For nutrition for this recipe, we have estimated absorption of 10% of cooking liquid ingredients. The actual amount consumed will vary.

Nutrition Facts (per serving)

355 Calories
9g Fat
54g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 355
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 17%
Cholesterol 14mg 5%
Sodium 919mg 40%
Total Carbohydrate 54g 20%
Dietary Fiber 9g 31%
Total Sugars 12g
Protein 16g 31%
Vitamin C 9mg 10%
Calcium 253mg 19%
Iron 5mg 27%
Potassium 657mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.