Recipe

Barbecue Lentils

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Photo by SmallKitchCara

This recipe was entered in the contest for Your Best Recipe for Beans
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SmallKitchCara's Notes: I first made this recipe to go with some simple grilled fish and set it all on a bed of spinach. But since then I've made it again and again, more often than not as a homey vegetarian main...
I first made this recipe to go with some simple grilled fish and set it all on a bed of spinach. But since then I've made it again and again, more often than not as a homey vegetarian main course. Served over toast, it resembles a lentil-based sloppy joe; over mashed potatoes, it's comfort food extraordinaire. I like to use black lentils in this dish, since they hold their shape--I figure lentils are humble enough without them bursting and turning to mush.

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Serves 2-3

1/2 cup black lentils Ask a question about this ingredient

1 bay leaf Ask a question about this ingredient

1 tablespoon olive oil Ask a question about this ingredient

1 1/2 teaspoon salt Ask a question about this ingredient

2 cloves garlic, one minced, one whole Ask a question about this ingredient

1 small onion, diced Ask a question about this ingredient

1/2 cup sweet potato, diced Ask a question about this ingredient

1/8 teaspoon cayenne pepper Ask a question about this ingredient

1 pinch ground ginger Ask a question about this ingredient

1/4 cup ketchup Ask a question about this ingredient

1 teaspoon Dijon mustard Ask a question about this ingredient

2 tablespoons brown sugar Ask a question about this ingredient

1/3 cup balsamic vinegar Ask a question about this ingredient

1 dash Worcestershire sauce Ask a question about this ingredient

Bring the lentils to a boil with 3 cups of water, 1 teaspoon of the olive oil, the bay leaf, and the whole clove of garlic. Simmer, uncovered, 30-35 minutes, until the lentils are soft but hold their shape. Toward the end of cooking, add 1/2 teaspoon salt.
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Meanwhile, heat the remaining 2 teaspoons olive oil in a frying pan. Add the onion and minced garlic and saute until soft and slightly brown. Add the sweet potatoes and cook until softened, about 5 minutes. Stir in the cayenne and ginger, tossing to coat the vegetables, then add the ketchup, mustard, sugar, vinegar, and remaining 1 teaspoon of salt, and bring to a simmer.
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Drain the lentils, reserving the cooking water, and add them and about 1/2 cup of cooking water to the pan. Keep simmering until the sauce coats the lentils and is no longer soupy. Taste for balance of flavors, adding more sugar, vinegar, salt, or cayenne as necessary.
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7 Comments on Barbecue Lentils

EatDrinkLyon added about 1 year ago

I made a variation of this this week; it was a great idea! I used smoked paprika and a scant sprinkle of chipotle powder. Loved the sweet potato in it. always looking for new ways to use lentils. Served it just with some basmati. Yum. Thanks!