Our good friends, the Querys, made these lentils all the time for the church potluck and they are so yummy. They have a soft barbecue flavor to them which makes them delicious! They aren’t spicy either, which makes them palatable, yet still flavorful and healthy for kids!
Makes 6-8 servings
4 cups cooked lentils* (or 2 C. dry lentils and 2-3 C. water)
1 onion, chopped
2 (15oz.) cans tomato sauce or diced tomatoes
3 T. apple cider vinegar
3 T. Braggs, liquid aminos or soy sauce
2 T. sucanat, honey or brown sugar
2 T. chili powder
Cook lentils according to package then drain.* Mix all ingredients together and bring to boil, then stir and simmer for 15-20 min. Serve over rice or potatoes and enjoy plain or top with yogurt, sour cream or butter.
*Ratio is usually 3 cups water per 1 cup dry lentils…bring to boil, then simmer 15-20 min. When cooked, they will usually double or triple in size.
Slow Cooker Instructions: This recipe can also be made super easily in the slow cooker! Just check lentils for rocks, rinse (no soaking required!), add all ingredients to slow cooker (note: 2 C. dry lentils, 4-6 C. water) and cook on high for 3-4 hours, or on low for 6-8 hours!
Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.