Ingredients for Stove Top Barbecue Lentils
- 1 tablespoon olive oil
- Red Onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Mustard Powder
- Fat Free Chicken Broth
- 1 (14.5 ounce) can diced tomatoes (undrained)
- Balsamic Vinegar
- Dijon Mustard
- 2 tablespoons agave nectar
- Brown Lentils
- Salt And Pepper
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How to Make Stove Top Barbecue Lentils
- Heat 1 tablespoon of olive oil in a 2-quart saucepan over medium heat.
- Add 1 medium onion, chopped, and sauté until softened and translucent, about 3 minutes.
- Add 2 cloves garlic, minced, and 1 teaspoon each of smoked paprika, chili powder, and cumin. Sauté until fragrant, about 1 minute. Do not brown the garlic.
- Add 2 cups vegetable broth, 1 (14.5 ounce) can of diced tomatoes (undrained), 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 2 tablespoons agave nectar.
- Stir in 1 cup brown or green lentils. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender but still hold their shape. Lentil cooking times vary.
- If necessary, add 1/4 cup of water and simmer for 5 minutes longer if lentils are not tender.
- Season generously with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
11g
Fat
1g
Carbs
8g
