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Bar-B-Q Lentils

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Bar-B-Q Lentils | Feed Your SkullA few weeks ago now I was headed outside to take a walk for my break and noticed—across the hall from my office—a book in the CAHNRS’ extension office.

PeaLentilBook
photo courtesy of pea-lentil.com

The Pea & Lentil Cookbook – From Everyday to Gourmet by the USA Dry Pea & Lentil Council.

I immediately wandered in and started looking through the book – surprised by how many naturally vegan and vegetarian recipes there were amongst the omnivorous ones — which can easily be made vegan.

A few that caught my eye and had my stomach growling:

  1. Split Pea and Pimiento Salad
  2. Lentil, Chili, and Jicama Salad – it’s not often you see a recipe using jicama!
  3. Greek Lentil and Feta Vinaigrette Salad – I’m thinking this tofu feta would be fabulous trade-in.
  4. Samosas
  5. Lentil Potstickers
  6. Red Lentil Hummus

The list could go on and on!

For my first recipe I chose the Bar-B-Q Lentils from page 187 and made a few adaptions. Their recipe called for dry lentils but I had cooked ones hanging out in the fridge. I also decided to be adventurous and throw in some carrot-ginger pulp we had leftover from juicing and all that meant was I added a little bit more liquid. Feel free to leave out the carrot pulp or if you don’t have a juicer just add some shredded or finely diced carrots—the recipe doesn’t judge.

Bar-B-Q Lentils

serves 6-8

  • 5-6 cups cooked lentils – I used black beluga
  • 1/2 cup un-sulphured blackstrap molasses
  • 2 tablespoons coconut sugar
  • 1 tablespoon apple cider vinegar
  • 1/2 cup ketchup
  • 1 teaspoon dry mustard
  • 1 teaspoon vegan worcestershire sauce – try to find this at your local co-op or health food store
  • 1-2 teaspoons granulated onion powder
  • 2 garlic cloves, minced
  • 1/4 teaspoon liquid smoke (optional)
  • 2 cups carrot pulp (from juicing – ours had a little ginger in it too) + a little bit of liquid – maybe 1/4-1/2 cup [pulp and liquid optional]
  • 1/4 – 1/2 cup of Choosing Raw’s Coconut Bacon
  1. Preheat oven to 350°F.
  2. Combine ingredients in 9×9 inch pan – stir well to mix everything up.
  3. Top with coconut bacon and bake for 45 minutes at 350°F. Remove from oven and allow to cool for 10 minutes before serving.

This is delicious!

Eating Ideas:

  1. As a side
  2. A main with a heaping serving of greens
  3. Over a baked or steamed potato
  4. In a whole pita pocket with romaine lettuce
  5. In a collard leaf, rolled like a burrito

Enjoy! xo

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