Barbeque Lentils Recipe
2 cups (384 g) dried green lentils
4 cups (940 ml) water
2 teaspoons olive oil
½ cup (80 g) chopped red onion
3 medium carrots, peeled and trimmed, minced
½ cup (120 g) organic ketchup
¼ cup (66 g) tomato paste
½ cup (120 ml) water
¼ cup (60 ml) apple cider vinegar (See Recipe Note.)
2 tablespoons (30 ml) liquid smoke
2 tablespoons (40 g) agave nectar or pure maple syrup
2 tablespoons (30 ml) vegan Worcestershire sauce
2 tablespoons (30 g) Dijon mustard
1½ teaspoons onion powder
½ to 1 scant teaspoon fine sea salt, or to taste
⅛ to ½ teaspoon cayenne pepper, or to taste
1Rinse the lentils and drain well. Pick through them to remove any stones or other debris. Place them in a large pot and cover with the water. Bring to a low boil over medium-high heat, and then reduce the heat to a simmer. Cook uncovered until tender but not mushy, about 30 minutes. Add water if necessary, to make sure the lentils are barely covered. The cooking time will depend on the freshness of the lentils. Once cooked, drain and set aside.
2Heat the oil in a medium skillet over medium-high. Add the onion and carrots, lower the heat to medium, and cover with a lid. Cook until tender, about 10 minutes, stirring occasionally.
3Preheat the oven to 350°F (180°C, or gas mark 4).
4In a 10-inch (25 cm) oven-safe dish, whisk to combine the ketchup, tomato paste, water, apple cider vinegar, liquid smoke, agave or maple syrup, Worcestershire sauce, mustard, onion powder, salt, and cayenne pepper.
5Add the cooked lentils and carrots and stir until they are coated with the sauce. Bake for 30 minutes until the sauce is slightly caramelized on the edges.
6This dish can be covered and stored in the refrigerator once cooled for up to 5 days. It also freezes well for up to 3 months.
7Recipe Notes: This recipe makes for a bit of a zippy barbecue sauce, just the way we like it. So, if you prefer taking it easy with the vinegar, switch to only 2 tablespoons (30 ml) of apple cider vinegar and increase the water to ½ cup plus 2 tablespoons (150 ml).
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.