Bar-Bee-Que Lentils

by KalaLea on August 20, 2011 • Posted in Recipes

Recipe by KalaLea K


Serves 4-6 country singers

Lentils cook faster than any other bean and there’s no need to soak them before cooking. It’s my quick protein fix.

You will need:
3-4 cups of water
1 large cup of dried lentils
1 large Vidalia onion
2-3 garlic cloves
1 12 oz. can of diced fire roasted tomatoes
1/2 green pepper
1/2 red pepper
2 TBSPs yellow mustard
1 generous TBSP of blackstrap molasses
1/4 jalepeno pepper

SPICES: (start with 1 tsp)
curry spice
marjoram and/or chives
cayenne (small pinch only)
cajun spices
sea salt

large pot for lentils 2) saucepan 3) chopping board 4) chef knife 5) wooden spoon


  • Dice onion (small dice)
  • Dice green and red peppers (1/2 each)
  • Chop 2-3 garlic cloves finely
  • Chop jalapeno (the seeds are the HOT part, be cautious and do not touch your eyes)


  • In the pot, add 3-4 cups of water and dried lentils (I usually rinse the lentils and check for pebbles first)
  • Cover pot (leaving it cracked some b/c lentils can boil over and make a mess)
  • Turn heat to high until lentils come to a boil then simmer for 30 minutes
  • In the saucepan, sauté onions for 10 minutes on low heat
  • Add chopped garlic to pan
  • Add canned diced tomatoes and let cook for 5-8 minutes
  • Add cooked lentils (there shouldn’t be much water left) to sauce pan along with all spices (not the salt)
  • Add mustard and molasses then chopped green, red, and jalapenos then stir together
  • Add sea salt, taste, then add more salt or spices to your liking. Turn off heat and serve.


It’s a bar-bee-que so I left my food styling skills indoors. Serve with corn on the cob and green salad. And if you enjoy eating animals then a burger, steak, ribs, or grilled chicken will do.

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Inwood Greenmarket
Corny on the Cob (vegan-style)

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Snow Peas
Sugar Snap Peas
Vidalia Onions


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