Barbecue Lentils

1. 1

   Bring the lentils to a boil with 3 cups of water, 1 teaspoon of the olive oil, the bay leaf, 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.

2. 2

   Meanwhile, heat the remaining 2 teaspoons 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, tossing to coat the vegetables, then add the ketchup, mustard, sugar, vinegar, and remaining 1 teaspoon of salt, and bring to a simmer.

3. 3

   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, vinegar, salt, or cayenne as necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.