If you’ve been hesitant to try lentils, this would be a great introduction meal for you, especially if you are a fan of baked beans. You could also start small with this, and serve it as a side-dish without the rice for your family and see how it goes over. If everyone likes it, turn it into a main course by serving it over brown rice. The lentil-brown rice combination provides a complete protein and it makes a wonderfully frugal meal.

If you’re not a fan of the bbq/baked bean taste but still want to try lentils, I definitely recommend trying them in a Mexican-inspired dish.
BBQ-Baked Lentils

• 1/2 lb. lentils
• 4 c. beef stock or water
• 2 T. olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1 1/2 c. barbecue sauce, bottled or homemade (recipe below)

1. Pour lentils and beef stock or water into a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Reserve 1/3 c. cooking liquid and drain.

2. While lentils cook, heat olive oil in a small skillet. Add onion, celery, carrots and garlic. Season with salt and pepper. Cook until veggies are crisp-tender, about 5 minutes.

3. In a casserole dish, combine lentils, vegetables and barbecue sauce. Bake at 350 degrees for 20-25 minutes. Serve as is for a side dish or over brown rice.

Homemade Barbecue Sauce

• 1 1/4 c. ketchup or 1 c. tomato sauce, 2 T. vinegar and 2 T. Worcestershire sauce
• 1/4 c. brown sugar
• 2 T. Worcestershire sauce
• 2 T. honey
• 2 t. garlic powder
• 2 T. Tabasco sauce
• 1 t. cumin
• 1 t. salt
• 1/2 t. crushed red pepper flakes
• 1/2 t. allspice

1. Stir all ingredients together until well combined. Store in refrigerator until use. Will keep for at least 1 week.