Barbecue Lentils

By • December 28, 2009 • 9 Comments



Author 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 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. Cara Eisenpress

Serves 2-3

  • 1/2 cup black lentils
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon salt
  • 2 cloves garlic, one minced, one whole
  • 1 small onion, diced
  • 1/2 cup sweet potato, diced
  • 1/8 teaspoon cayenne pepper
  • 1 pinch ground ginger
  • 1/4 cup ketchup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons brown sugar
  • 1/3 cup balsamic vinegar
  • 1 dash Worcestershire sauce
  1. 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.
  2. 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.
  3. 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.
Jump to Comments (9)

Tags: can be made ahead, comfort food, serves a crowd, Vegetarian

Comments (9) Questions (0)

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9 months ago leahkv

this was kinda gross.

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almost 2 years ago AmieVV821

So good! Served with rice and was delicious!

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over 3 years ago EatDrinkLyon

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!

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over 4 years ago Maria Teresa Jorge

Looks very good indeed, I like the sweet potato and ginger idea. Thanks for sharing the recipe

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over 4 years ago lastnightsdinner

Love this twist on lentils - yum!

Stringio

over 4 years ago testkitchenette

I have just made these for dinner, they are great Cara! I am serving them over big polenta croutons. Thanks!

Dscf3013

over 4 years ago Cara Eisenpress

So glad you enjoyed them! Polenta is a great idea...cornbread might be delicious too.

Stringio

over 4 years ago testkitchenette

What a lovely and new way to present lentils. I'm going for over sweet potato fries.

Kay_at_lake

over 4 years ago Kayb

This sounds absolutely wonderful, especially for a cold night. Think I'll try mine over home fries....