I wasn't completely sold on lentils...until I made this meal. Now I can't imagine making lentils any other way!
I've always had a thing of barbecue, which I proudly attribute to living below the Mason-Dixon line. That smokey, tomatoey, brown sugary meat is simply irresistible in the summertime. But sad fact: Recently, I've been avoiding it. Sometime soon I plan to willingly subject myself to a huge stomach ache in order to enjoy the deliciousness of a pulled pork or beef brisket sandwich. Topped with coleslaw thankyouverymuch!
Until I find the courage (and lack of self control), these lentils will gladly fill that gaping hole in my food soul.
- BBQ Lentils - You can use one of two methods, depending on how much time you have / crazy you want to get: 1) Toss into a pan over medium heat: 1/4 cup cooked lentils (I used black), 2-4 tablespoons of store-bought barbecue sauce (e.g. Sweet Baby Ray's), and 1-2 tablespoons water. Simmer on low for about 5 minutes until thickened and hot. 2) Whip up your own BBQ sauce (e.g., here) and simmer per instructions above. Also, I tossed in some sauteed spinach. Just do what feels right.
- Cheesy Tomato Risotto - Preheat oven to 375 degrees and toss 1/3 cup of halved grape tomatoes in 1 tablespoon olive oil. Roast for about 10-15 minutes until soft and sweet :) Prepare 1/4 cup risotto according to directions on container, using Smart Balance and vegetable broth. Once all broth has been incorporated, stir in 1 ounce of cheese of choice (I used a shredded Mexican blend) and roasted grape tomatoes.
Top cheesy tomato risotto with BBQ lentils. Feel free to sprinkle some extra cheese on top--how every meal deserves to be served.
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