BBQ Lentils

Updated 4:41 pm, Fri 2 October, 2015

Serves: 6

Recipe from: USA Dry Pea & Lentil Council


2 ½ cups dry lentils, rinsed

5 cup water

½ molasses

2 Tablespoons brown sugar

1 Tablespoon vinegar

½ cup tomato catsup (low sodium)

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1 15 ounce can tomato sauce (low sodium)

2 Tablespoons minced onion

Instructions: You can cook this in the oven or the crock pot.

Oven: Preheat to 350 degrees. Combine water and lentils in a saucepan. Bring to a boil and simmer, covered for 30 minutes. Add remaining ingredients to cooked lentils. Pour combined lentils into a casserole dish and bake for 45 minutes.

Crock-Pot: Put all ingredients in a crock pot and cook on low for 9 hours.

Brenna’s review: This is a family favorite! My mom has even made this in the microwave to get dinner on the table a little faster. We like to serve with cornbread and a side salad. My family also tends to add some kind of meat to this mixture; ground beef, sausage, bacon but I like it the way it is… J Note that the nutrition facts include low sodium tomato products. If you use regular catsup and tomato sauce the sodium level is over 600mg per serving.