You are here: Home » Recipes » Tangy Barbecue Lentils 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 PrintEmail A great make-ahead for a potluck or a picnic, this dish is loaded with fiber and antioxidants. Ingredients 1 tablespoon olive oil1 cup chopped onion1 tablespoon minced garlic2 teaspoons chili powder1 teaspoon powdered mustard2 cups reduced-sodium chicken or vegetable broth3/4 cup tomato sauce3 tablespoons balsamic vinegar1 tablespoon Dijon mustard2 tablespoons honey1 1/2 cups dry lentils, rinsed1/2 teaspoon salt1/4 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.