Barbecue Baked Lentils Food

BARBECUE "BAKED" LENTILS

Steps:

• 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
• 2 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
• 3 Allow the pressure to release naturally for at least 15 minutes, then turn to "venting" to release the remaining pressure
• 4 (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
• 5 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
• 6 )
• 7 Remove the lid, stir, taste, and season with more salt and pepper, if needed
• 8 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
• 9 Garnish with chives or scallions, if desired
• 10 Serve warm

BARBECUE BAKED LENTILS

Steps:

• In a skillet, heat olive oil over medium heat. Add chopped onion and stir to coat. Saute for 7-10 minutes, until onion begins to caramelize, stirring frequently. Add garlic and cook and stir for another minute or 2. You'll smell the garlic!
• While onion is cooking, remove lentils from package, place in a colander with tight mesh or holes, and rinse. Allow to drain in sink.
• When onion-garlic mixture is cooked, add lentils to the skillet. Add ketchup, maple syrup, molasses, paprika, chili powder, cumin, cinnamon and pepper, and stir to combine. Add a tablespoon or 2 of water if mixture seems dry. Allow to cook on low-medium heat for 5 or so minutes. Stir occasionally, adding another tablespoon or 2 of water if mixture seems dry due to evaporation.
• Remove from heat and serve. Garnish with snipped chives or chopped scallions (green onions), if you remember. I didn't!
• Serves 2-3.

BBQ LENTILS

Steps:

• Heat oil in 2 qt pan on med heat.
• Add onion and cook 3 minutes or until softened.
• Add garlic, chili powder and mustard powder; cook 1 minute or until fragrant.
• Do not brown the garlic.
• add broth, sauce, vinegar, mustard, honey, and lentils; stir well and bring to boil.
• Reduce heat to low; cover and simmer 30 minutes until lentils are tender but intact.
• Cook times will vary if needed add 1/4 cup water and simmer five more minutes.
• Season with salt and pepper.

BARBECUE BAKED LENTILS

Steps:

• Preheat oven to 350°F.
• Combine water, lentils, and 1/4 teaspoon salt in a large saucepan.
• Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes.
• Drain lentils in a colander over a bowl, reserving 1 cup cooking liquid.
• Combine lentils and diced onion in an 11x7-inch baking dish.
• Combine 1/4 teaspoon salt, reserved cooking liquid, ketchup, and the remaining ingredients.
• Pour the ketchup mixture over the lentil mixture, stirring to combine.
• Bake at 350°F for 1 hour.

BARBECUE BAKED LENTILS

Steps:

• Preheat oven to 350°F.
• Combine water, lentils, and 1/4 teaspoon salt in a large saucepan. Bring to a boil and cover the pot, reducing the heat to medium-low. Simmer for 20 minutes (lentils will not be fully cooked). Drain lentils in a colander over a bowl, reserving 1 cup cooking liquid.
• Combine lentils and diced onion in large covered casserole dish. Combine 1/4 teaspoon salt, reserved cooking liquid, ketchup, and seasonings. Pour the liquid mixture over the lentil mixture, stirring to combine.
• Bake at 350°F for 1 hour.

BOSTON BAKED LENTILS

Steps:

• Add lentils to water, bring to a boil and simmer for 30 minutes or until tender but still remain whole.
• Drain any excess water from the lentils.
• Stir the remaining ingredients in with the lentils.
• Turn the mixture out into an ovenproof casserole and bake at 350°F for 45 minutes.

BARBECUE PORK TENDERLOIN WITH COLLARDS AND LENTILS

Steps:

• Preheat the oven to 450˚ F. Rub the pork all over with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 6 to 8 minutes. Transfer to a rimmed baking sheet and brush with about half the barbecue sauce. Roast, brushing with the remaining barbecue sauce twice more, until the pork is cooked through and a thermometer inserted into the center registers 135˚ F to 140˚ F, 15 to 20 minutes. Transfer to a cutting board; let rest 5 minutes.
• Meanwhile, return the skillet to medium-high heat and add the remaining 2 tablespoons olive oil, the onion, celery and thyme; season with salt. Cook, stirring, until softened, 3 to 5 minutes. Add the lentils and collard greens and cook, stirring, until the collards are bright green and heated through, 2 more minutes. Add 1/4 cup water and cook until the skillet is dry. Add the cherry peppers, 2 tablespoons brine and the garlic. Cook until the garlic is softened, 1 to 2 minutes; season with salt and the remaining 1 tablespoon brine, if needed.
• Divide the lentil mixture among plates. Slice the pork and add to the plates; serve with cornbread.

STOVE TOP BARBECUE LENTILS

Steps:

• Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes.
• Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.
• Add broth, tomato sauce, vinegar, mustard, agave nectar, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional 1/4 cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.