Barbequed Lentils

By angelahon

Barbequed Lentils

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped red onion
• 1 tablespoon minced garlic
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 2 cups fat-free chicken or vegetable broth
• 3/4 cup tomato sauce
• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons agave nectar or honey
• 1 1/2 cups dry (uncooked) brown lentils, rinsed
• Salt and pepper to taste

Preparation

Step 1

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 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

Makes 2 quarts; 8 one-half-cup servings

Per Serving: 187 calories, 12 g protein, 31 g carbohydrates, 2 g fat, 0 g saturated, 0 mg cholesterol, 9 g fiber, 161 mg sodium