BBQ Lentils


Beautiful weather and the long weekend have me thinking about picnic food, and no picnic is complete without baked beans. At least, that’s what I thought before I developed this BBQ Lentil recipe. Yummm! Spicy sweet, and meatless, they are ready in about an hour and taste great hot or cold. Much better than any canned baked bean product, and quick enough that you don’t have to plan very far in advance.  This recipe will be in our new meatless cookbook , Homestyle Favorites Made Meatless, available this fall.

1 T olive oil

1 small shallot, minced

1 clove garlic, minced

2 tsp chili powder

1 tsp mustard powder

1/2 tsp Spanish paprika

3 cups vegetable broth or water

1/3 cup catsup

1/2 Tbsp prepared brown mustard

2 Tbsp molasses

3 Tbsp balsamic or sherry vinegar

1 1/2 cups large brown or green lentils

1 1/2 cups meat substitute (I used Quorn brand tenders but you could also use tofu dogs or another chicken substitute)

Heat oil in a Dutch oven on medium heat. Saute shallot and garlic until soft.  Add all ingredients except the meat substitute. Bring to a boil. Reduce heat, cover and simmer about 30 minutes, adding more water if necessary. Add meat substitute. Cover and cook up to 30 minutes more or until lentils are soft but not mushy.  Serve with salt and pepper to taste if so desired. Serves 6.

Tips:  Check the water amount frequently.  Many factors affect how quickly the lentils cook, and how much liquid they use. Old lentils will require more liquid and take longer to cook.  A thinner pot that doesn’t hold the heat very well will take longer to cook. It’s really worth purchasing Spanish paprika for this recipe. Spanish paprika, unlike traditional paprika has a rich smoky flavor that contrasts nicely with the molasses and vinegar. Be prepared for the whole family to love this dish. It disappeared so fast here, I had to sneak a little away to take the picture!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

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