Happy Crockpot Monday! I have recently been in such a funk with food, I have been eating the same things over and over that really don’t require any prep. I don’t know if it is the changing of the seasons or what, but I just haven’t really been interested in cooking! And the things I have been cooking have been less than memorable.
BBQ Lentils are something that I fall back on when I want to make something with lots of leftovers, but not a lot of ingredients. I love them! Lentils are a great source of protein, so these are something comforting I can take in my lunch that will also keep me full!
Crockpot BBQ Lentils
Print this recipe!
1 pound lentils, soaked overnight
2 garlic cloves
1/2 tbsp salt
1 – 28oz can fire roasted tomatoes
1 tsp dry mustard
2 tsp chili powder
1 heaping tsp red pepper flakes
1/3 cup ketchup
2 tbsp balsamic vinegar
2 tbsp molasses
If desired, soak the lentils overnight in a bowl of water. Simply place the lentils in a large bowl, and cover with water. Let sit and soak overnight. In the morning, drain the water off the lentils, and put the lentils in the crockpot. Cover with water, and add 2 cloves of peeled garlic. Cook on low for 4-6 hours, or until the lentils are tender. At this point, add the salt.
Drain the water from the lentils, and add the lentils back to the crockpot. Add in the rest of the ingredients. Continue to cook on low for another 2-4 hours, or until you are ready to eat! The flavors will continue to combine.
I used these French lentils, but you can use any lentils you want! I served mine with some hot sauce.
And I may or may not have put some shredded cheese on top with a diced pickle .. I hope that isn’t weird, but man it was good! Something about BBQ and pickles seemed like it would go together to me…