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.


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


  1. 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.
  2. 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.



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