Barbecue Lentils
Serves 2-3
These lentils are well-seasoned—tangy and spicy—with the flavors of the summertime grill. I served them as a bed for some simple grilled fish and sauteed spinach, but I think they’d be great over toast as a homey vegetarian meal.
Ingredients
1/2 cup black or green lentils
2 teaspoons olive oil
1 1/2 teaspoon salt
2 cloves garlic, 1 minced, 1 whole
1/2 onion, diced
1/2 small sweet potato, diced
1/8 teaspoon cayenne pepper
pinch ground ginger
1/4 cup ketchup
1 teaspoon Dijon mustard
2 tablespoons brown sugar
1/3 cup balsamic vinegar
dash Worcestershire sauce
Bring the lentils to a boil with 3 cups of water and the whole clove of garlic. Simmer, uncovered, 30-35 minutes, until the lentils are soft but hold their shape. Toward the end of cooking, add 1/2 teaspoon salt.
Meanwhile, heat the olive oil in a frying pan. Add the onion and minced garlic and saute until soft and slightly brown. Add the sweet potatoes and cook until softened, about 5 minutes. Stir in the cayenne and ginger, stirring to coat the vegetables, then add the ketchup, mustard, sugar, vinegar, and remaining 1 teaspoon of salt, and bring to a simmer. Drain the lentils, reserving the cooking water, and add them and about 1/2 cup of cooking water to the pan. Keep simmering until the sauce coats the lentils and is no longer soupy. Taste for balance of flavors, adding more sugar or vinegar if necessary.
Enjoy alongside a simple fish filet or atop a piece of crusty, wholegrain bread.
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
