Lentils are one of the best pantry staples to have on hand – not only are they incredibly inexpensive, they are versatile too. You can tuck them into meatless chili, use them to make hummus, and even hide them in marinara sauce (#parentingwin)..
They can be used in salads, meatloaf and combined with the right spices, they can help you create the most delicious curry.
Whether you store red, green or brown lentils, they all cook up quickly in the Instant Pot, and it’s our way of transforming even the most “dull” of foods into something pretty fantastic.
All that side, lets talk about these Barbecue Lentils….yum!!
Who doesn’t love something that can serve as a fabulous side dish or feature as the main course? These lentils are sweet, smoky, rich and hearty – put these down as your next incredible side dish. Or, feature them as your next main course as a meatless meal – pour them over a toasted bun or baked potato and serve them with a fresh salad or fruit.
Started by throwing garlic and onion to sauté in the Instant Pot with 1 Tbsp of olive oil for 2-3 minutes. Then pour 1 cup of green lentils in the Instant Pot with 4 cups of water and cook on manual (high) pressure for 25 minutes.
As the lentils are cooking, whip up the barbecue sauce on the stovetop with a few simple ingredients:
- 1 C. organic ketchup
- 1/3 C. apple cider vinegar
- 1/4 C. brown sugar (or coconut sugar)
- 1 Tbsp maple syrup
- 2 tsp chili powder
- 1/2 tsp black pepper
- 2 Tbsp tomato paste
- optional: 1/2 tsp liquid smoke
Allow the ingredients to simmer on low for 10-15 minutes until combined – adding any additional brown sugar or maple syrup as necessary (depending on your preferences).
Once the Instant Pot beeps finished, allow the pressure to release naturally for up to 10 minutes, then do a quick release with any remaining pressure, and add in the barbecue sauce. Give it a good stir to combine, and add the salt, with more or less to taste.
Serve the barbecue lentils over a toasted hamburger bun or bread, or a huge baked potato and refrigerate any leftovers to enjoy later. Reheat in a covered container or over low heat – they are best eaten within one week, though they usually don’t make it past 48 hours for us.
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