by Tami Kramer 15 Comments
Have you noticed that pressure cooking is all the rage these days? Well that andAir Fryers! Today though we are talking pressure cooking. My Friend Joanna Burris Lackey fromChef AJ’s Ultimate Weight Loss Programis a dynamite cook. She has created so many wonderful recipes that she has generously shared with our group on the private UWL facebook page. Joanna graciously gave me permission to share her BBQ Lentils recipes here on the blog. Joanna cooks for a large family so her recipes feed a crowd. You can cut this recipe in half if you want to but I like to make the full recipe and then freeze some in two serving containers. This way you always have an easy meal to put together even if you don’t have time to cook.
BBQ Lentils
Nutmeg Notebook
This is my favorite way to eat the BBQ Lentils. I take a pre-baked Japanese Sweet potato cut it in half and heat it up in theBreville Smart Oven Airat 400 degrees for about 20 minutes. If you don’t have an air fryer try putting your pre-baked potato under the broiler to brown it just a little. Put a layer of fresh spinach on the bottom of the serving dish, add the hot potato and the hot BBQ Lentils. I love how the BBQ flavored lentils contrast with the sweetness of the sweet potato. I can’t even describe to you how delicious this is. You can also serve the lentils over the top of a baked Yukon Gold potato, a baked yam, quinoa, brown rice, your favorite greens or oven fries.
Instant Pot BBQ Lentils
Nutmeg Notebook
This recipe will remind you of those yummy Sloppy Joe's mom used to make.
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Ingredients
- -2 pounds dry brown lentils sorted & rinsed
- -2 large onions diced
- -3-15 oz. cans no salt added diced tomatoes drained
- -fresh spinach leaves torn into small pieces, as desired
Mairead's BBQ Sauce
- 12 ounce tomato paste
- 2 teaspoons onion powder
- 1/2 teaspoon allspice, optional
- 2 teaspoons liquid smoke
- 6 ounces Napa Valley Naturals Grand Reserve Balsamic Vinegar
- 2 ounces lemon juice
Instructions
Place lentils in Instant Pot and add water to 10 cup mark.
-Add diced onion.
-Put lid on Instant Pot with valve in sealing position.
-Press Bean/Chili function and set timer to 18 minutes.
-Allow natural pressure release.
-Make BBQ Sauce while lentils are cooking.
-Drain lentils/onions when done and pressure is released.
-Place lentils/onions back in Instant Pot to keep warm.
-Add tomatoes, spinach to your liking and BBQ Sauce.
-Stir until well mixed.
-Serve as is, wrapped in lettuce leaves or over potatoes, rice, quinoa or non-starchy veggies. Or serve with whole grain or sprouted buns.
Notes
Recipe created by JOANNA BURRIS LACKEY
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Sally BishopWhat can I substitute for Napa Valley Grand Reserve Vinegar if it isn’t available where I live?
Reply
Sally,
I don’t know of any substitution you will need to read labels and look for one that is only 4% acidity. Do you live in the US? You can order directly from Napa Valley Naturals website.http://www.napavalleynaturals.com/Grand-Reserve-Balsamic-Vinegar–25-Stars/p/NVN-GRAND&c=NapaValleyNaturals@BalsamicVinegars?gclid=Cj0KCQjwtOLVBRCZARIsADPLtJ3ceLq7lJXLQPfNC991Ld0eWbSvBcp0wIHKs73eOIjxqx3iwPuxbtcaAlw1EALw_wcB
Reply
- Esther
Could I use one of the balsamic glazes or reductions? They are not 4% but they are sweeter. I do not live in the US so I cannot get Napa Valley. I have never found the 4% here. Otherwise I was thinking I could use pineapple juice?
Reply
- Tami Kramer
The balsamic glazes or reductions would be the closest to the Napa Valley Naturals. It is thick and syrupy and a bit sweet. Other options might be to use half balsamic vinegar and half canned pears? I am thinking pineapple juice won’t be thick enough or maybe use canned crushed pineapple? Experiment and see what works – I think one of these could work!
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- Howard Bielich
I tried this recipe for the first time today. I really like it and especially the BBQ sauce! I think I will use it to make pulled pork (shredded banana peels).
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- Karen Lyles
OK, this looks fabulous!
Reply
- Tami Kramer
It is so delicious!
Reply
- Gerri
This is amazing. I was hungry for something BBQ I made it as presented and was not disappointed. I will be making this alot over the summer. Thank you for another great recipe.
Reply
- Tami Kramer
Hi Gerri,
I am so glad you liked it! It is crowd pleaser for sure.
Happy Cooking,
Tami
Reply
- Jacquelyn Wolfgram
Would you please give directions for stovetop or a slow cooker. Thank you.
Reply
- Tami Kramer
I’m sorry I don’t know because this recipe was developed for an election pressure cooker and I don’t have time to go back and try making it another way. I do highly recommend getting an electric pressure cooker. If you can find a similar stove top recipe perhaps you could adapt the cooking time to this recipe. Happy Cooking!
Reply
- Lynn
Hi, Jacquelyn, I made this recipe using the stove top instructions on the bag of lentils, and I separately made my BBQ sauce (a different one than Tami presents here) and just mixed them together and topped a baked potato. Very tasty! (Next time, I might try putting the cooked lentils and BBQ sauce in a slow cooker so the lentils absorb more of the BBQ flavor). Hope this helps!
Reply
- Amy V.
This was delicious! I love the bbq and sweet potato flavor combination. I would love to use my leftovers to make sloppy joes. Seems perfect for that!. Perhaps with some carmelized onions…Reply
- Tracey
If I cut the recipe in half, is the cooking introductions the same?
Reply
- Tami Kramer
yes!
Reply
