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One of the oldest food crops, lentils have been cultivated for at least 10,000 years.
Like beans, they’re loaded with protein and other nutrients, but they cook more quickly. Lentils have a savory, peppery flavor, and they’re good on their own. But they really shine with deeply flavored dishes like these barbecue lentils.
Not all lentils cook the same. Some, usually red, yellow, and white varieties, have the seed hull removed, a process called decortication. Decorticated lentils break down into a thick purée. They’re best for Indian-style dal or thick soups.
The French-style green, Sicilian brown, and Spanish-style Pardina lentils we sell are non-decorticated and remain intact after cooking. They’re best for salads, pasta, and anything else that’s best with whole lentils.
Ingredients
For the shopping list
Onion, chopped
Water
From our shop
$6 - Canada
$8.55 - Portland - Oregon
$25 - Sicily - Italy
Equipment
From the kitchen
6-quart Pot
Chef Knife
Cutting Board
Step 1
Cook the onion in the olive oil with a pinch of salt for about 5 minutes.
Step 2
Add the lentils, cook for another minute, then add the water and bbq sauce.
Step 3
Bring to a boil, reduce the heat, cover, and simmer for 25-30 minutes or until the lentils are tender. Remove from the heat and stir in another spoonful of bbq sauce.
Step 4
Drizzle with olive oil before serving.
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