Stove Top Barbecue Lentils

Submitted by Lara H

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 8 1/2 cup servings
• Serves: 8

ingredients

• 1 tablespoon olive oil
• 1 cup red onion, chopped
• 1 tablespoon garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 2 cups fat free chicken broth or 2 cups vegetable broth
• 3⁄4 cup tomato sauce
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons agave nectar or 2 tablespoons honey
• 1 1⁄2 cups brown lentils, rinsed
• salt and pepper

directions

1. Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes.
2. Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.
3. 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.

Reviews

[kurtmacmillan]

Overall, a tasty result--this might be a nice alternative to baked beans at a summer BBQ. It might also appeal to people who don't otherwise care for lentils. My only difficulty was the cooking time of the lentils. While the recipe suggests 30-35 minutes, mine took well over an hour and I added a least a cup of water over that time. Maybe low-medium heat would have sped things up.