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BBQ Braised Lentils – Almost…

August 20, 2010

{via foodnetwork.com}

I promised you I would post this recipe if it turned out great. Well, the lentils turned out better than great, but my recipe still needs to be perfected before I share it with you. I honestly was not anticipating it to be any good! But, to keep you all company until I get my ish together to perfect the recipe, I’ll post the two recipes I molded together to get the delicious final product.

BBQ Sauce {via foodnetwork.com}

  • 1 (7-ounce) jar or can organic tomato paste
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons spicy Dijon mustard
  • 2 tablespoons BBQ seasoning mix
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 4 cups water

Whisk all the ingredients together in a large saucepan and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until reduced by about half or to desired thickness, about 1 hour.

Cool completely before transferring to an airtight container and storing in the refrigerator.

Cook’s Note: Use the BBQ sauce within 1 week or freeze for up to 6 months.

Braised Lentils {via epicurious.com}

  • 3 tablespoons extra-virgin olive oil
  • 1 cup finely chopped red onion
  • 2/3 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1 1/4 cups dried green lentils
  • 4 cups chicken stock or canned low-salt chicken broth
  • Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.

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    2 Comments leave one →
    1. September 9, 2010 12:05 pm

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    2. September 12, 2010 4:45 pm

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