BBQ Baked Lentils
When I look up lentils in most of my cookbooks, I'm lead down a path of soups, with the occasional cold salad thrown in for good measure. But, it's summertime as I pen this note, and I was seeking something different! Enter: barbeque baked lentils. Lentils are a great plant-based protein source (third highest behind soybeans and hemp). This recipe makes a great grilling sidekick, next to a veggie burger and some grilled corn on the cob! I prepared my lentils in my rice cooker, but you could just as well do it the old fashioned way in a saucepan on the stove (bring to a boil then simmer 30 minutes or so).
Details
- Prep Time:
5 min - Cook Time:
90 min - Ready In:
1 hour, 35 min
Servings
4 servings
Ingredients
- 2 cups water
- 1 cup dried brown lentils
- 1/8 teaspoon sea salt
- 1/2 cup onion diced (about 1/2 of a large onion)
- 1/3 cup ketchup
- 1/4 cup maple syrup
- 2 tablespoons brown mustard
- 1/4 teaspoon ground ginger
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon liquid smoke
- 1/8 teaspoon pepper
Directions
- Preheat oven to 350F.
- Put lentils and water into the rice cooker and set to cook. It should take about 30 minutes.
- Meanwhile, combine ketchup, mustard, maple syrup, ginger, vanilla, pepper, salt, and liquid smoke (all ingredients except the onion) in a small bowl.
- When the lentils are done, drain them but reserve the cooking liquid. If you have less than 1/2 cup, add water to the 1/2 cup mark.
- Add the cooking liquid/water to the sauce bowl and stir.
- Combine lentils and onion in a covered casserole dish. Add the sauce and stir to combine.
- Bake at 350F for one hour.
Approximately 238 calories, 1g fat, 46g carbs, 15g fiber, and 13g protein per serving.
