Barbecued Lentils

From February 2, 2009:These barbecued lentils turned out better than I expected.  I added a tablespoon or two of a commerical BBQ sauce to add a smokiness to the lentils.  I think I will use brown sugar instead of honey next time.  Feel free to experiment to get the flavor you like.  I served this with cornbread.  Cheap meal.

Barbecued Lentils

1 T. olive oil
1 cup chopped onion
3 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
2 cups vegetable broth
1 8 oz. can  tomato sauce
3 Tbsp. balsamic vinegar
1 T. brown mustard
2 T. honey
1 1/2 cups brown lentils, rinsed
Salt and pepper to taste

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, honey, 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.

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