Tangy Barbecue Lentils
Kitchen Tested 
- Yield 8 servings
- Prep 5 mins
- Cook 38 mins
Make-ahead lentils are loaded with fiber and antioxidants.
Mark Boughton Photography/ styling by Teresa Blackburn
A great make-ahead for a potluck or a picnic, this dish is loaded with fiber and antioxidants.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon powdered mustard
- 2 cups reduced-sodium chicken or vegetable broth
- 3/4 cup tomato sauce
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 1/2 cups dry lentils, rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon Pepper to taste
Instructions
- Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté about 3 minutes. Add garlic, chili powder and powdered mustard. Sauté about 1 minute or until fragrant.
- Add broth, tomato sauce, vinegar, mustard, honey and lentils. Stir well and bring to a boil. Reduce heat to low, cover, and simmer about 30 minutes or until lentils are tender but intact. If lentils are not tender, add ¼ cup water and simmer for 5 minutes longer. Season with salt and pepper.
Recipe by Cheryl Forberg.
