Total Time
Prep 10 mins
Cook 35 mins

From the Harrisburg Patriot Food section for Dec 14. No promises because I am putting it here for me also From the Biggest Loser Cookbook by Rodale Added: July 15th. I tried this. The brown lentils seem to take forever as the reviewers said. I would suggest trying a faster lentil. Red might be much easier in this recipe but watch it carefully when you do. French took ages. No all Lentils are not created equal [grin]

Ingredients Nutrition


  1. Heat oil in 2 qt pan on med heat.
  2. Add onion and cook 3 minutes or until softened.
  3. Add garlic, chili powder and mustard powder; cook 1 minute or until fragrant.
  4. Do not brown the garlic.
  5. add broth, sauce, vinegar, mustard, honey, and lentils; stir well and bring to boil.
  6. Reduce heat to low; cover and simmer 30 minutes until lentils are tender but intact.
  7. Cook times will vary if needed add 1/4 cup water and simmer five more minutes.
  8. Season with salt and pepper.
Most Helpful

I made the changes suggested by the reviewers (3/4 cup lentils to 2 cups broth). I also added a tiny bit of Sriracha to give it a little kick. It made for a *great* dinner. I served it over brown rice with a side of kale. Yummy!!!

napoleonrazorblades July 01, 2010

Delicious...I took everyone's suggestions and used red lentils...but I still needed to cook them for 45 minutes (adding 1/4 C water twice) Also used only 1t of chili powder. We loved them! Thanks very much.

Yaffa August 31, 2008

Very tasty. I needed a side for a grilled ham steak; and don't like the flavor of canned pork and beans or ranch beans. Also, lentils are much quicker and easier than dried beans. However, a word about the sauce to lentil ratio. Every recipe I have used for lentils calls for 2 cups liquid to one cup of lentils for a "dry" or "pilaf" style outcome. For a "saucy" dish they usually ask for 3 cups liquid. So, I followed your recipe almost exactly EXCEPT used only 3/4 cup of lentils. Liquid was 2 cups chicken broth and an 8 oz. can of tomato sauce. It came out great. Simmer time was a little over 45 minutes, still much quicker than dried beans. I have heard that salt and acids like vinegar or tomatoes will lengthen the cooking time for lentils.

Catte Nappe September 09, 2007