Protein-packed green lentils get a kick from cayenne, barbecue sauce, and pepper. Shredded carrots and onion add veggie power and nutrients. A great part of a vegan lunch or dinner!
Ok guys so I’m trying to be vegan for a month and it’s hard. Because – CHEESE.
That’s literally the hardest part. Cheese. Well, that and explaining to my friends that I’m being vegan for a month. Case in point, this real conversation I had with my friend Amanda yesterday.
A – Come get tacos with me!
J – Ok!
A – Wait lol jk you can’t have tacos you’re doing that stupid vegan thing.
J – I can have the Spicy Shroom!
A – Gross.
J – I can have chips and guac!
A – Not tacos.
J – I can still drink!
A – I can’t be your friend if you’re vegan. I’m from Texas. It’s against my religion.
Fair enough, Amanda. But I’m like, the funnest hippest yoga-loving vegan chick around! I can still put back 5 beers on a Tuesday night!* And hopefully my skin will clear up for once in my life and I’ll stop buying enough concealer to keep CVS in business! Wouldn’t that be nice?!
*A real thing I did this past Tuesday, on a date with a lovely British boy.
So, I made this bomb barbecue lentil dish to keep in my fridge in case the munchies hit me in a weak moment (read: post-5-beers) and I need something to keep me from calling Uber Eats and buying ALLOFTHEPIZZA.
Eat them on a bun! Eat them straight! Eat them with chips! Whatever you do, eat them. They’re packed with protein, fiber, and SPICE – what could be better?!
Spicy Barbecue Lentils
To make these lentils, you will need:
– 1 cup uncooked green lentils
– 2 cups water
– 1.5 cups carrots, grated
– 3/4 cup barbecue sauce (I used bourbon barbecue sauce because alcohol duh)
– 1 T olive oil
– 1/2 yellow onion
– 1.5 t garlic powder
– 1/2 t salt
– 1/2 t black pepper
– 1.5 t cayenne pepper
– 1 t raw (turbinado) sugar
First! Combine your water and lentils in a pot, and bring to a boil over medium-high heat. Once the water comes to a boil, turn the temperature down to low and let simmer for 20 minutes, stirring occasionally.
Next, use a food processor to shred the carrots. Set aside.
Try not to cry as you chop half your onion. Set the other half aside for a rainy day.
Heat a large pan over medium heat and add 1 T olive oil. Let the oil get hot (about 30 seconds) and then add the minced onion, salt, and pepper. Sauté until fragrant, as you prep your other ingredients.
Spices and sauce and sugar, oh my! (<– name that movie)
Once the lentils have finished cooking, add them to the onion along with the carrots, spice, and sauce. Stir it all together, turn the heat down to medium-low, and let thicken for 7 minutes, stirring occasionally.
Add the mixture back to the food processor and pulse a few times to eliminate any large chunks (my onion chopping skills may need some work…). Then, serve however you please!
I’m eating these for literally every meal until I run out. Sorry, not sorry. They’re THAT good.