Smokey BBQ Baked Lentils - find more delicious recipes at http://www.cookingwithpulses.com!

Lentils provide a nice change of pace from traditional navy beans in this recipe. The pomegranate-chipotle barbecue sauce is smokey and tart with a subtle but lingering heat.

Servings: 4

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Smokey BBQ Baked Lentils With Pomegranate-Chipotle

Ingredients

1 cup USA lentils
2 cloves garlic, sliced
1 cup pomegranate juice
2 tablespoon tomato paste
1 tablespoon molasses
1/2 teaspoon dry mustard
1 teaspoon brown sugar
2 chipotles in adobe, chopped
1 tablespoon adobo
3 slices bacon, preferably applewood smoked

Directions

In a large pot, combine the lentils and 3 cups of water. Bring to a boil, then reduce and let simmer for 30 minutes or until the lentils soften.

Meanwhile, prepare sauce: Heat olive oil and garlic in a medium skillet and cook until garlic softens. Add next 7 ingredients (through adobo) and whisk to combine. Bring to a simmer and let reduce for 10-15 minutes, or until it becomes thick enough to coat the back of a spoon.

Combine the lentils and sauce in a small baking dish. Arrange the bacon in a single layer over the top. Bake at 350 for 30 minutes, or until bacon has crisped and sauce has become very thick.

 (Recipe courtesy of Healthy. Delicious.)

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