BBQ Lentils

In our house, the love of lentils is as strong as ever and this is still a happy surprise for me. We've also discovered that BBQ lentils are the perfect match for macaroni & cheese. Opposites will always attract and therefore the sweet, tangy BBQ flavor is the perfect mate for a rich, creamy casserole. Thanks to lentils, indulgence is transformed into virtue–or so we like to think.

This all-veg dish was adapted from a recipe found on the great website, Food 52. The original recipe was from Joe Beef’s restaurant in Montreal and bacon played a starring role. You can always add the bacon back and, of course, it will be delicious, but your virtue will be on shakier ground.

 Ingredients

1 onion, finely chopped

1 teaspoon smoked paprika

1 teaspoon kosher salt

1clove garlic, minced

2 cups lentils, picked over and rinsed (French lentils preferred as they hold their shape better than red lentils. However, feel free to experiment.)

4 cups water

¼ cup ketchup

2 tablespoons maple syrup

4 tablespoons canola oil

1 tablespoon cider vinegar

1 tablespoon Worcestershire Sauce

1 tablespoon dry ground mustard

1 teaspoon freshly ground black pepper, plus more as needed

Kosher salt

Preheat the over to 350° F.

In an ovenproof pot with a lid, heat 2 tablespoon of the canola oil and sauté onion with smoked paprika and kosher salt over medium-high heat for about 4 minutes. Add the garlic and sauté for 30 seconds longer. Add the lentils, water, ketchup, maple syrup, remaining 2 tablespoons of oil, cider vinegar, Worcestershire sauce, mustard, and ground black pepper.  Stir well and season with another pinch of salt.

Bring to the mixture to a boil on stovetop. Then cover the pot (use tightly tented foil if you have no lid), place it in the oven, and bake for about 45 minutes. Taste and add more salt or pepper if needed.

Serve hot or warm & serve later.