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Barbecue Lentils

What you need: 

1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon mustard powder
2 cups fat-free vegetable broth
3/4 cup tomato sauce
3 tablespoons balsamic vinegar
1 tablespoon Dijon Mustard
2 tablespoons agave nectar **If you can't find this, you could try pure maple syrup
1 1/2 cups dried (uncooked) brown lentils, rinsed
salt and pepper, to taste

What you do: 

Heat oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent (about 3 minutes. Add garlic, chili powder, and mustard powder and sauté until fragrant (about 1 minute); do not brown the garlic.
Add the broth, tomato sauce, vinegar, mustard, agave nectar, and lentils; stir well and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, but intact (about 30 minutes). If necessary, add 1/4 cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I really impressed after read this because of some quality work and informative thoughts . I just wanna say thanks for the writer and wish you all the best for coming!.


These were great, although it did take me a lot longer to cook. I added a touch of liquid smoke which really added to the dish. Top it with some avocado and a little red onion and it's great!


This was pretty good - took forever though!  I have no idea what was up with my lentils, but I ended up using an additional 2 cups of water and it took over an hour for them to soften at weird...but still very good....we had it as a time I'd probably add some spice, maybe sriracha or a chipotle pepper....I think I'm going to eat them wrapped in lettuce today for lunch.


I really liked this recipe. I added chopped green bell peppper & lots of hot sauce. Since I try to cut down on fat I sauted the onion in water.


I reviewed this recipe a while ago, just adding one thing-- I still make it regularly and I still really like it! Only now I've been tending to make more of the sauce part... like 1.5 times the amount in the recipe, just because I like having more sauce so I can dip bread into it. Wheat bread is excellent with the barbecue lentils. So if you're a sauce sopper-upper like I am you might want to consider making more sauce.


Great flavor! Here's what I did a bit differenty. Didnt have balsmic vinegar so I used an oil/baslamic vinegar mix and threw in a dash of red wine vinegar. Added a little cumin, liquid smoke, 3 cloves of garlic, almost 2 tablespoons of dijon nayo, used yellow mustard , regular yellow onion and maple syrup. 

It took a long time to get those lentils to cook. They were a bit chewy when done because I felt like adding more water lost that great flavor it had.

I have been making tons of really good recipes in the last few weeks and my bf said this one had the best flavor hands down and kept sneaking in the kitchen for did I  :D. A regular now. Thanks!!!


Really good recipe.  I followed the recipe as closely as I could.  I used extra sugar in place of agave, because I didn't have that.  Also, chili powder in the UK is different to the US and so I tried to sub as best as I could.
I also added celery as per secondbase's recommendation just because he is awesome.  The celery was a fantastic addition and I would definitely recommend adding celery.

I really enjoyed the lentils and am going to add this to my regular recipe collection.  I used leftovers for lunch the next day and the leftovers may even have been better - I guess it gave time for the flavours to meld together.  Yummy.


This was sooo delicious. A keeper. Thanks! :)


Really tasty! I added about 1/2 tbs. celery seed, and cumin. I also kicked it up with some cayenne (too taste).  Served with whole wheat rolls.  Will definitely make this again! ;)b


it was really, really, good... i used red lentils instead... it took over an hour of cooking though...  ;D totally worth it

Really? Mine took like 15 minutes! I guess they were still a bit chewy...but I kind of like that.



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