Monday, January 14, 2013

BBQ Lentils! kids LOVE BBQ lentils.  It is one of the most requested meals in our house AND it can be served many ways.   Not to mention, they are so easy to make!  I have made them in the crockpot, as well as a last minute meal on the stove.  Tonight we had them over mashed potatoes.  This recipe is also very tasty on a bun as a sloppy Joe type sandwich.

4 cups water
16 oz dried lentils
1 large onion chopped
2 cloves garlic finely chopped
1 bay leaf
3 tbs tomato paste
1 tbs veggie soup base (powder)
1 1/2 tsp sea salt
1/2 tsp cracked black pepper
1/4 tsp ground cumin
1/2 tsp chili powder
pinch of cayenne powder
1/4 c pure maple syrup
1/4 c organic ketchup
1 tbs dijon mustard
1 tbs brown mustard
1/2 tsp liquid smoke (or more if you like it smokier)

**I don't measure when I cook, so these are estimates.  Please taste your lentils after they have simmered for a while and adjust the flavors.  

For the crockpot:
Saute the onion and garlic until soft. Then,  combine the onion and garlic with and all other ingredients in the crockpot, stir until mixed well.   Leave on low for about 5 hours, or until you reach desired consistency.   Remove the bay leaf before serving.

Stove top:
Saute the onion and garlic until soft with the veggie base and a little water.  Add the lentils, water and the rest of the ingredients.  Stir well and bring to a boil.  Once the lentils have boiled, turn to low and simmer for about 30 minutes. Stir occasionally.  The lentils will have a bite to them and will NOT be soft cooked for this amount of time.  The sauce should thicken.  If you want softer lentils, add more liquid and extend cooking time.

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