Cook The Book: Barbecued Lentils

1. 1

   Combine the lentils, 4 cups of water, and the whole (peeled) clove of garlic in a saucepan or Dutch oven, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 to 35 minutes, until the lentils are soft but still hold their shape. Toward the end of cooking, add 1/2 teaspoon of the salt.

2. 2

   Drain the lentils, reserving 1/2 cup of the cooking water, and discard the garlic clove.

3. 3

   Wash and dry the pot you used to simmer the lentils. Heat the olive oil in the pot over medium heat. Add the onion and minced garlic, and saute until soft and lightly browned, about 5 minutes. Add the sweet potato and cook until softened, 7 to 10 minutes.

4. 4

   Stir in the cayenne and the ginger. Then add the ketchup, mustard, brown sugar, vinegar, Worcestershire sauce, if using, and the remaining 1 1/2 teaspoons salt. Bring to a simmer.

5. 5

   Add the lentils and the reserved cooking water to the pot. Simmer until the sauce coats the lentils and the mixture is no longer soupy. Taste for balance of flavors, adding more brown sugar or vinegar if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.