Best 2 Stove Top Barbecue Lentils Recipes
Are you a fan of hearty and flavorful vegetarian dishes? If so, then you must try cooking stove top barbecue lentils. This recipe is perfect for those who love the smoky and savory taste of barbecue, but want to make it without the meat. Packed with protein and fiber, lentils are an excellent source of essential nutrients. Not only are they budget-friendly, but they also cook quickly, making them a great option for busy weeknight meals. In this article, we will provide you with a step-by-step guide to making the best stove top barbecue lentils. So, get ready to tantalize your taste buds with this delicious and easy-to-make dish.
Here are our top 2 tried and tested recipes!
STOVE TOP BARBECUE LENTILS
I found this recipe on prevention.com, it comes from Cheryl Forberg, the nutritionist from Biggest Loser. I haven't made it yet, but it is on my list to try. Lentils are great for budget stretching, and as they don't have to be pre-soaked you don't need to plan too far ahead.
Provided by Lara H
Categories Lentil
Time 40m
Yield 8 1/2 cup servings, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes.
- Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.
- Add broth, tomato sauce, vinegar, mustard, agave nectar, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional 1/4 cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.
BARBECUE BAKED LENTILS
I love lentils for their versatility. Found this recipe in an old Cooking Light magazine and was taken by this unconventional treatment. Though I have not tried this one, I'm making it public now for all my Zaar buddies. Will update after trying it out.
Provided by justcallmetoni
Categories Lentil
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine water, lentils, and 1/4 teaspoon salt in a large saucepan. Bring to a boil and cover the pot, reducing the heat to medium-low. Simmer for 20 minutes (lentils will not be fully cooked). Drain lentils in a colander over a bowl, reserving 1 cup cooking liquid.
- Combine lentils and diced onion in large covered casserole dish. Combine 1/4 teaspoon salt, reserved cooking liquid, ketchup, and seasonings. Pour the liquid mixture over the lentil mixture, stirring to combine.
- Bake at 350°F for 1 hour.
Nutrition Facts : Calories 232.5, Fat 0.6, SaturatedFat 0.1, Sodium 375.7, Carbohydrate 44.7, Fiber 15.1, Sugar 14.3, Protein 13
Table of Content
- Key Features
- 8 Serving Ingredients
- Step by Step Instructions
- Nutritional Information
- Additional Serving Suggestions Important Note
- Conclusion
Key Features
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Serving Size: 8
- Course: Main Dish
- Cuisine: American
- Difficulty: Easy
- Appliance: Stovetop
- Flavor: Savory
- Diet: Vegetarian
- Keywords: Barbecue Lentils, Easy Recipe, Healthy, Flavorful, Vegetarian, Dinner
8 Serving Ingredients
- 1 cup Dried lentils, green or brown, soaked and drained
- 8 Cups water
- 1 Teas Spoon salt
- 2 Bay leaves
- 1/2 cup barbecue, or tomato, or tomato-based salsa
- 1/2 cup ketchup
- 1/2 cup vinegar
- 3 Garlic cloves, peeled and crushed
- 4 Onions, medium size, skins removed and diced
- 2 Green peppers, diced
- 2 Red peppers, diced
- 8 ounces, a can of tomato
- 1 Teas Spoon black, freshly ground, or the kind in powder form, black does not matter
- 1/2 Teas Spoon chili powder, not the hot chili variety but the common one
- 1/2 Teas Spoon red chili flakes, for some kick, can be omitted
- 1 Teas Spoon oregano
- 1/2 Teas Spoon basil
- 2 Teas Spoons ground cumin
- 1 Teas Spoon Worcestershire, or Soy, or Hot Pepper Sauce
- 1/2 Teas Spoon paprika
- 1 Teas Spoon white sugar
- 1/2 Teas Spoon white, or cider, vinegar
- 1 Teas Spoon Worcestershire
- 1 Teas Spoon ground black, or red, or cayenne, or chili peppers, mixed with a little cumin
- 1 Teas Spoon brown, or white, sugar
- 1 Teas Spoon corn starch
- 2 Table Spoons corn oil, or canola oil
- 2 Bay leaves
- 1 Teas Spoon white rice vinegar
- 1/2 Teas Spoon sherry vinegar
- 1 Teas Spoon ordinary, or balsamic, vinegar
- 1/2 Teas Spoon ground black, or red, or cayenne, or chili peppers
- 4 Cloves of uncrushed, or crushed, or minced, but uncrushed is best, crushed is ok, minced not really
- 1 Teas Spoon Dijon mustard
- 1/2 cup black, or pinto, or refried, or kidney, or lentils, or pink, or cannellini, or great north, or chickpeas, or black eyed, or mung, or kidney, or any variety as long as it has been soaked and drained
- 3 Teas Poons seasoned salt
- 1 Teas Spoon seasoned salt
- 1/2 Teas Spoon ground black, or cayenne, or chili peppers
- 1 Teas Spoon ground black, or cayenne, or chili peppers
- 1 Teas Spoon ground black, or cayenne, or chili peppers
- 1 Teas Spoon ground black, or cayenne, or chili peppers
- 1/2 Teas Spoon ground black, or cayenne, or chili peppers
- 3 Teas Spoons ground cumin
- 1 Teas Spoon ground cumin
- 1 Teas Spoon ground cumin
- 1/2 Teas Spoon ground cumin
- 1/2 Teas Spoon ground cumin
- 1/2 Teas Spoon ground cumin
- 1 Teas Spoon ground cumin
- 1 Teas Spoon ground cumin
- 1/2 Teas Spoon ground cumin
Step by Step Instructions
- Step 1: Cook the lentils in simmering water for about 25 minutes, until they are almost done.
- Step 2
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