The weather is still chilly here in Newfoundland, so we’re warming up inside with these Mango BBQ Lentils. No grill required for this healthy and hearty vegetarian dish. It’s sweet and tangy with just a touch of heat. The BBQ sauce is homemade, and dare I say fantastic. So, if you REALLY don’t want to have it on lentils, try it with some chicken or pork.
Katherine and I both love eating vegetarian. While we may still consume meat, we don’t have it every day. And that’s good, cause a diet full of vegetables and legumes decreases your risk of heart disease and stroke! So if you’re feeling like you want to start venturing into the world of legumes, this is a good recipe to give it a try. Lentils are full of fiber and are one of the highest forms of vegetarian protein. Just remember that to get a full protein you’ll need to consume with some kind of grain. Bread works, and we think these would make for an excellent vegetarian sloppy joe.
We hope everyone is having a wonderful May 24th weekend! Glad my youthful camping days in freezing weather are behind me. I will wait for warmer weather before I tent it. Feel free to call me a wuss, I know I am when it comes to the cold!
P.S. These freeze really well!! So you can store leftovers in the freezer for a month. I’m sure they’d last up to 3 months, but I wouldn’t want to go more than one.
BBQ Mango Lentils
Sweet, tangy bbq lentils with just a touch of heat.
- 2 tbsp extra virgin olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 tsp paprika
- 4 tsp chili powder
- salt and pepper, to taste
- pinch cayenne pepper
- 1 jar passata (strained tomatoes)
- 1/2 cup brown sugar
- 1/4 cup worcestershire sauce (vegetarian, if necessary)
- 1/4 cup apple cider vinegar
- 1/3 cup yellow mustard
- 2 mangoes, chopped (we used ataulfo mangoes)
- 1 tsp liquid smoke
- 2 cups green lentils, picked over and rinsed
- 1/3 cup fresh parsley, chopped (optional)
In a large pot, add 2 tbsp of oil and chopped onion. Cook over medium heat, until onions are soft, but not browning. Add the garlic and spices and cook for 1 minute, or until garlic is fragrant. Add remainder of ingredients and simmer, uncovered for 30 minutes. Sauce may sputter, so if you have a grease shield, use that to save clean up later.
Meanwhile, bring a large pot of water to boil on the stove. Add your lentils and cook for 20-30 minutes, until lentils are soft, but not mushy.
Once sauce is cooked, stir in the lentils and chopped fresh parsley. Serve warm.