Hearty lentils with a sweet and smoky sauce, these Barbecue Lentils are delicious as a side dish or even as a main dish. Quick, easy and inexpensive to make!
Lentils are a favorite in our house and for good reason. They are cheap, versatile and nutritious. So, we are always coming up with ways to incorporate this little legume into our meals. Barbecue Lentils is an old favorite we have been enjoying for many years.
These lentils can be a side dish or serve them with rice or toast, over a baked potato or with our cornbread waffles for an inexpensive complete meal.
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Ingredients
Barbecue lentils are made with simple ingredients that you may already have on hand or are easy to find and inexpensive if you don't. Lentils are of course the main ingredient. You can use dry or canned depending on how much time you have.
- dry lentils
- bay leaf
- oil
- onion
- garlic
- vegetable broth or water
- apple cider vinegar
- brown sugar
- ketchup
- mustard
- chili powder
- cumin
- paprika
- liquid smoke
- salt
See recipe card for quantities.
Substitutions & Variations
- Dry Lentils - instead of dry lentils you can use canned lentils to shorten cooking time. Skip the step of cooking lentils and go on to cooking onion.
- Spicy - add diced jalapeños or cayenne pepper if you like some spice.
- Deluxe - add chopped tempeh bacon for an extra boast or protein and "meatiness".
How to make Barbecue Lentils
The great thing about this dish is the whole thing can be made in one pot. Start by cooking the lentils in a large pot, drain and then continue the recipe all in the same pot. Super easy and less mess!
Sort and rinse dry lentils. To a pot, add lentils, bay leaf and enough water to cover lentils. Cook for 25-30 minutes or until tender.
Drain lentils and set aside. In the same pot, heat oil over medium. Add onion, sauté until tender. Add spices and heat for 1 minute.
Add ketchup, mustard, brown sugar, apple cider vinegar and liquid smoke. Stir to thoroughly combine. Add lentils and stir again.
Simmer, stirring occasionally for 15-20 minutes. Taste and adjust seasonings to your tastes.
Top Tip
The amount of salt you add will depend on whether you use vegetable broth or water in the sauce. Start with less and add more if needed to avoid over salting.
Equipment
We use our Instant Pot for this recipe from start to finish. However, you can use a pot on the stove just as well. Other than that, a colander and measuring spoons are all you need.
Storage
Store leftover lentils in an air tight container in the refrigerator. Good for 3-4 days.
We haven't tried freezing these barbecue lentils. However, there should be no issue in doing so. Cool lentils fully before transferring to a freezer safe container or bag. Freeze for 3-4 months.
Common Questions
Yes, lentils are very healthy. They are a great source of protein and fiber and other essential nutrients such as iron, folate and potassium.
No, beans and lentil are not the same. They are both legumes and share similar nutritional benefits, but they vary greatly in size, shape and cooking time.
Lentils are high in potassium. Excess potassium can build up in the blood leading to hyperkalemia. This is especially true for those with impaired kidney function.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Barbecue Lentils:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Barbecue Lentils
Ingredients
- 2 cups dry brown lentils or the equivalent or canned lentils
- 1 bay leaf
- 3-4 cups water for cooking lentils
- 1 tablespoon oil
- ½ small onion, diced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 2 teaspoon cumin
- 2 teaspoon smoked or regular paprika
- 1 cup vegetable broth or water
- 1 cup ketchup
- 2 tablespoon yellow mustard
- 2 tbsp brown sugar
- 3 tbsp apple cider vinegar
- 1-2 teaspoon liquid smoke optional
- salt to taste
Instructions
- Sort lentils removing any pebbles, debris or shriveled beans and rinse under cool water. STOVE TOP: To a large pot, add lentils, bay leaf and enough water to cover the lentils. Bring to a boil, then reduce to a simmer. Cook with the lid tilted for 25-30 minutes or until lentils are tender, but not falling apart. Stir occasionally during cooking time and add additional water, if needed. INSTANT POT: To the inner pot, add lentils, bay leaf, and 4 cups of water. Place lid and seal. Cook on low pressure for 6 minutes. Allow natural pressure release for 17 minutes. Then turn valve to vent to release any remaining pressure.
- Drain lentils, discard bay leaf and set aside. In the same pot, heat oil over medium. Use the sauté function if using the Instant Pot. Add diced onion, sauté until tender 8-10 minutes. Add spices and heat for 1 minute longer.
- Add vegetable broth, ketchup, mustard, brown sugar, apple cider vinegar and liquid smoke. Stir to thoroughly combine. Add lentils and stir again.
- Simmer, stirring occasionally for 15-20 minutes. Taste and adjust seasonings to your tastes adding salt, if needed.
Did you make this recipe? Let me know!