BBQ Lentils

Submitted by Chef #208121

"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]"

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 1 cup chopped red onion
• 1 tablespoon minced garlic
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 2 cups vegetable broth
• 3⁄4 cup tomato sauce
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 1 1⁄2 cups dried brown lentils, rinsed
• salt, to taste
• fresh ground pepper, to taste

directions

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.

Reviews

[napoleonrazorblades]

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!!!

 

[Yaffa]

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.

 

[Catte Nappe]

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.

 

[mickeydownunder]

Problem solved by making double batch of sauce, true! More for the lentils to soak in to! Know this might sound crazy, but can add diced Granny Smith apple and brown sugar, TRUE! Just remember to keep it under the level of fat are looking for for YOU! :)

 

[Yogi8]

Yummy lentils. This would be a fantastic dish to bring to a cookout for the vegetarians (or anyone!) As Kasha said, this took me forever to cook too but the results were worth it! I really like the BBQ flavor, though I felt it needed a bit more so I added extra mustard and kechup in the end. I will be making this again and next time I may use apple cider vinegar instead of the balsamic. Just my preference on that. Thanks for the delicious recipe philocrates!