A quick and satisfying meal for the whole family, these hearty, BBQ lentils can be served over sweet potatoes or on a cracker as a snack.
Ingredients
Lentils
1 cup french green lentils, dry (aka du puy lentils)
4 cups filtered water
1 medium yellow onion, diced
2 medium carrots, ¼ inch dice
2 stalks of celery, ¼ inch dice
2 tsp olive oil
Sauce
½ cup of your favorite bbq sauce*
¼ cup ketchup
¼ cup water
2 tsp worcestershire sauce
1 tsp tamari
Instructions
Cook the lentils. First rinse the lentils. Add to small pot with water. Bring to a boil then simmer for approximately 25 minutes or until tender. Drain. Alternatively, follow cooking directions that accompany your lentils.
Prepare sauce. Mix BBQ sauce, ketchup, water, Worcestershire sauce, and tamari in a small bowl.
Chop and cook vegetables while lentils cook. Cutting the carrots and celery to a ¼ inch dice allows them to cook quickly. Add olive oil to a large sauté pan or skillet and heat over medium heat. Add onion, stir to coat, and cook for 2 minutes. Add carrots and celery and continue to cook until carrots soften and onions are translucent, 3 to 5 minutes.
Add cooked lentils and sauce to the vegetables in the pan. Stir to combine and heat through.
Notes
*Inspired by the vegan BBQ lentils from The First Mess which she serves over a gorgeous millet polenta.
Recipe by LivAwareMD at https://livawaremd.com/recipes/hearty-bbq-lentils/