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  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon powdered mustard
  • 2 cups reduced-sodium chicken or vegetable broth
  • 3/4 cup tomato sauce
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1 1/2 cups dry lentils, rinsed
  • 1/2 teaspoon salt
  • 1/4 teaspoon Pepper to taste


  1. Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté about 3 minutes. Add garlic, chili powder and powdered mustard. Sauté about 1 minute or until fragrant.
  2. Add broth, tomato sauce, vinegar, mustard, honey  and lentils. Stir well and bring to a boil. Reduce heat to low, cover, and simmer about 30 minutes or until lentils are tender but intact. If lentils are not tender, add ¼ cup water and simmer for 5 minutes longer. Season with salt and pepper.

Recipe by Cheryl Forberg.

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The recipe was originally published as Tangy Barbecue Lentils on

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