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Smokey BBQ Baked Lentils With Pomegranate-Chipotle

Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings

Ingredients

  • 1 cup lentils dried
  • 2 cloves garlic sliced
  • 1 cup pomegranate juice
  • 2 tbsp tomato paste
  • 1 tbsp molasses
  • 1/2 tsp dry mustard
  • 1 tsp sugar brown
  • 2 chipotle peppers in adobo sauce; chopped
  • 1 tbsp adobo sauce
  • 3 slices bacon preferably applewood smoked

Instructions

  1. In a large pot, combine the lentils and 3 cups of water. Bring to a boil, then reduce and let simmer for 30 minutes or until the lentils soften.
  2. Meanwhile, prepare sauce: Heat olive oil and garlic in a medium skillet and cook until garlic softens. Add next 7 ingredients (through adobo) and whisk to combine. Bring to a simmer and let reduce for 10-15 minutes, or until it becomes thick enough to coat the back of a spoon.
  3. Combine the lentils and sauce in a small baking dish. Arrange the bacon in a single layer over the top. Bake at 350 for 30 minutes, or until bacon has crisped and sauce has become very thick.

Recipe Notes

Lentils provide a nice change of pace from traditional navy beans in this recipe. The pomegranate-chipotle barbecue sauce is smokey and tart with a subtle but lingering heat.