Friday, August 10, 2012

Barbecued Lentils

Lentils are one of the most versatile legumes out there.
They can be made into burgers, added to salads,
or smothered  in a vegetarian array of flavors.
I found this recipe and adapted it to our taste.

Lentils need no presoaking like other beans.

Just 20-30 minutes and they're done!
A bay leaf is always added to the beanpot for extra flavor.

We ate this over baked potatoes,
but it would be delicious over rice, pasta, homemade bread or rolls.
A bit of cheddar was added to the top.

Barbecue Baked Lentils

3 C water
2 C lentils
1/2 t salt, divided
1 C diced onion
2/3 C ketchup
1/2 t ginger
1/2 t vanilla
1/4 t allspice
1/4 t pepper

Combine water, lentils and 1/4 t salt in saucepan.
Cook 20 minutes, or until beans are tender.
Drain and reserve 1 C liquid.

Preheat oven to 350 degrees.
Combine lentils and onion in baking dish.
Combine 1/4 t salt, liquid and remaining ingredients
in a measuring cup.  Stir, then add to lentil mixture.
Bake 1 hour, covered.

***We didn't have any ginger or allspice,
so they were omitted.
We wanted it a bit soupier,
so we added another 1/2 C of water at the end.


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