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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: 


Mmmm. I thought these were great. I made a few additions, and the lentils tasted very BBQ-Y! I used a whole yellow onion, 2 garlic cloves, s, p, cumin, red lentils, broth, yellow mustard, ketchup, balsamic vinegar, horseradish mustard, and a little chili sauce and liquid smoke. Oh, and I used maple syrup. I made a sandwich out of it, and it was really messy! Mine came out with just the right spice (just a tad mouth burning)!  ;)


I halved the recipe earlier today, and finished the whole thing of it by myself over the course of about 8 hours. Very easy and tasty. I thought it was best after sitting out a couple of hours actually. At first it was a little too tangy, but it mellowed out after sitting.

I added celery (1 stalk for the halved recipe) as secondbase suggested, which was a very good call. For some reason the lentils were still a little al dente after cooking for 45 minutes but I didn't mind. Will make again soon.


This one knocked the socks off my bf.
I crave it!


This was a pretty good recipe... I made a vegan feast for friends, and most agreed that the lentils were good.  However, I wouldn't make this recipe again.  I'd definitely try something similar, but whatever it was that this recipe was trying to capture, I think it may have just barely escaped.  It needs work and tweaking... a nice startin point though...


I served this with whole wheat rolls, and it was mmm mmm good!  I love the way all of the different flavors come together and the texture of the lentils.

There are LOTS of leftovers, and I'm sure I'll run out of buns before lentils, but you won't hear any complaints from me =)


this recipe works very well! i made this and served it over basmati rice. i didn't make any improvisations, but i almost wish i had minced up some celery, or added another clove or two of garlic. very good as is, though. thanks for the great recipe!



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