Wednesday, August 29, 2012

Barbecue Lentils

I spent way too much of my vegetarian life assuming that barbecue sauce wasn't for me.  I was wrong.  I've also recently discovered I like baked beans, although they aren't my favorite food at the barbecue.  However, my new obsession to bring to outdoor cookouts might very well be barbecued lentils, as they are easy, tasty, and I think the closest I've gotten to mimicking the texture of pulled pork.

-1 onion, diced.
-several cloves garlic (between 4-6) chopped
-1 green pepper (or carrots/celery/crunchy vegetable) diced
-bottle of barbecue sauce at least half full
-2 cups (1/2 lb) dried lentils
-red pepper flakes and cayenne pepper if you like spice

1) Rinse lentils and put in a rice cooker. Pour boiling water over to cover, and with plenty of room to spare - I would say at least 4 cups.  Our electric kettle is metric so I can't be more specific.  Turn rice cooker on.  (This could also be done in a crockpot or on the stove, but I don't know how long the cooking time would be for that.)

2) Saute onion, then add garlic, and green pepper until mostly soft.  This should take about 15 minutes, and the lentils should start to look pretty soft and be splitting apart by this point.  If not, cook the lentils for longer. 

3) Drain lentils, add to pan with vegetables.  Add about half a bottle of barbecue sauce, and some cayenne pepper and red pepper flakes for heat if you would like.  

4) Bake at 350 for 20-25 minutes. 


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