Barbecue Baked Lentils Recipe - The Washington Post

Publish date: 2024-08-15
Democracy Dies in Darknessclock1 hour courseMainStart CookingComment on this storyAdd to your saved recipesBy Joe Yonan

This lentil-focused take on baked beans can be the base for many meals throughout the week: tacos, grain bowls, burritos, Sloppy Joes and more. Make this quickly in the Instant Pot, slowly in a slow cooker, or in a Dutch oven.

Leftover lentils will keep tightly sealed in the refrigerator for 5 days or in the freezer for 6 months.

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Ingredients

measuring cup

Servings: 8-10 (makes about 4 1/2 cups)

Directions

Time Icon Active: 10 mins| Total: 1 hour

  • Step 1

    Combine the lentils, stock, garlic, onion, ketchup, sugar, molasses, paprika, chili powder, salt, cumin, cinnamon and black pepper in the canister of an Instant Pot or other multicooker. Stir to evenly distribute, then cover the Instant Pot (the steam valve should be turned to “pressure” or “sealing") and cook on high pressure for 35 minutes. Allow the pressure to release naturally for at least 15 minutes, then turn to “venting” to release the remaining pressure.

  • Step 2

    (Alternately, you can cook the lentils in a slow cooker on low heat for 3 1/2 to 4 hours, until the lentils are falling-apart tender. To make the lentils in a Dutch oven, increase the stock to 4 cups, bring the mixture to a boil on the stove top, then transfer to a 300-degree oven and bake with the lid on on the middle rack for 2 hours, checking occasionally and adding more stock if the mixture looks dry.)

  • Step 3

    Remove the lid, stir, taste, and season with more salt and pepper, if needed. You can add an extra splash of stock if you want to thin the lentils out a bit, or turn on the saute function on HIGH and reduce if the mixture seems too watery.

  • Step 4

    Garnish with chives or scallions, if desired. Serve warm.

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    Nutritional Facts

    Per serving (based on 10)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Simply Laura Lea” by Laura Lea (Blue Hills Press, 2020).

    Tested by Joe Yonan.

    Published June 6, 2020

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