Stove Top Barbecue Lentils
I found this recipe on prevention.com, it comes from Cheryl Forberg, the nutritionist from Biggest Loser. I haven't made it yet, but it is on my list to try. Lentils are great for budget stretching, and as they don't have to be pre-soaked you don't need to plan too far ahead.
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READY IN: 40mins
SERVES: 8
YIELD: 8 1/2 cup servings
UNITS: US
INGREDIENTS
Nutrition- 1tablespoon olive oil
- 1
- 1
- 2teaspoons chili powder
- 1teaspoon mustard powder
- 2
- 3⁄4cup tomato sauce
- 3tablespoons balsamic vinegar
- 1tablespoon Dijon mustard
- 2tablespoons agave nectar or 2 tablespoons honey
- 1 1⁄2
- salt and pepper
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DIRECTIONS
- Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes.
- Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.
- Add broth, tomato sauce, vinegar, mustard, agave nectar, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional 1/4 cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.
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