Rich and smoky barbecue lentils that are vegan & gluten-free, made in the Instant Pot or Pressure Cooker and delicious served a variety of ways.
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. 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.
Barbecue Lentils (Instant Pot or Pressure Cooker)
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. Add 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.
Hearty green lentils wrapped in a rich and smoky barbecue sauce that's delicious served over baked potatoes or on toasted bread. Barbecue lentils are vegan, gluten free and dairy free.
Ingredients
- 1 Tbsp olive oil
- 1 small onion or 1/2 large onion, diced
- 4 cloves garlic, peeled and minced
- 1 C. organic green lentils
- 4 C. water
- 1/2 tsp salt (or more to taste)
- 1 C. organic ketchup
- 1/3 C. Bragg's 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
Instructions
- In your Instant Pot, push saute, and add the olive oil, onion and garlic. Saute for 2-3 minutes or until slightly soft. Push OFF the saute function and pour in the lentils and water. Place the lid on the Instant Pot and set the timer for manual (high pressure) for 24 minutes.
- While the lentils are cooking, combine the barbecue sauce ingredients in a medium skillet and simmer for 8-10 minutes until thick. Add additional spices and liquid smoke if desired. Push off to the side until the lentils are complete.
- Once the pot beeps finished, allow the pressure to release naturally for up to 10 minutes, then do a quick release. Do not drain any liquid that's left. Pour in the prepared barbecue sauce, and give it a good stir to combine. Add 1/2 tsp salt or more to taste (depending on your preference).
- Serve the barbecue lentils over toasted bread or a baked potato, or as a side to a larger meal. The lentils will thicken upon standing.
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Hi! Is the cook time really 24 minutes in the instant pot? I’ve done lentils in there many times before and never used a recipe where they cooked for that long. Just wanted to double check!
Yes, green lentils take longer. Red lentils, on the other hand, are much faster to cook. I’ve made red lentils many times and their cook time is MUCH lower because they tend to get mushy if you cook too long.
Can this be doubled ?
Erica, absolutely.
Have you made these and frozen them for later before? I’m trying to stock the freezer!
I have not!
Please format your recipes for printing without the ads. I had to copy/paste and edit just to print this recipe without weird giant empty spaces.
Sorry you feel that way. However, I feel that the ads are a better option as opposed to charging for the information (which many sites do). Most blogs/websites have ads, most food blogs included, as that is our form of revenue to support our family. If you wish to avoid ads on any website (mine included), you’re welcome to visit your local library and seek out recipes in a fashion that doesn’t involve advertising on a public medium. Hope that helps. Sending you so much love for a beautiful remainder to your week!