Crock Pot Recipe: BBQ Baked Lentils

Canned baked beans are a summer grilling staple.  When you think of warm weather grilling, what side dishes do you think of?  Corn on the cob, watermelon, pasta salad, and baked beans. Soon your go-to will be BBQ Baked Lentils!

When you serve most canned baked bean brands, you may as well be serving a bowl of candy.  For example, in Bush’s Best Baked Beans, brown sugar and sugar are listed in the top four ingredients.  This means that other than beans and water, the next largest ingredient is sugar!  How is that for summer heartbreak?

Prepared White Beans, Water, Brown Sugar, Sugar, Bacon, Salt, Cornstarch, Mustard, (Water, Vinegar, Mustard Seed, Salt, Turmeric, Spices), Onion Powder, Caramel Color, Spices, Garlic Powder, and Natural Flavor.

You don’t have to be in a diabetic coma all summer long.  I have come up with this easy recipe to have instead.  Just throw all the ingredients into a crock pot and you can get on with your intake of sunny vitamin D.  Plus, this means that you don’t have to turn on that hot oven.  Bonus!

What are lentils?

Lentils are a great way to switch up the traditional baked bean recipe.   Beans are especially high in indigestible sugars, which accounts for their flatulence-inducing reputation.  Lentils do not have the same effect.  You can eat as many lentils as you like and people will still want to be around you.

Around 30% of the calories from lentils are from protein, which make them a great substitute for meat.  Remember that we don’t always have to count on meat for protein.  Plant foods can be great sources of protein and provide our bodies with much more nutrients then meat.  Unlike meat, which has no fiber, lentils provide some of the best fiber around.

With summer now upon us, and everyone firing up those backyard grills, why not provide some nutritious meatless options and side dishes that won’t put your blood sugar levels over the top? You can have beach and pool parties all while staying on track nutritionally.  Now that is something to celebrate!

Print

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings 8

Author Sara

Ingredients

• 2 cups dry lentils soaked overnight in water and rinsed
• 3 cups water
• 1 cup yellow onion peeled and diced
• 1/4 cup unsulfured molasses
• 1/4 cup dijon mustard
• 1- 7 oz jar tomato paste
• 2 Tablespoons apple cider vinegar
• 1/2 teaspoon ginger ground
• 1/4 teaspoon cayanne pepper ground
• 1 teaspoon salt
• 1/4 teaspoon black pepper ground

Instructions

1. Add all the ingredients to your crock pot and mix to combined.
2. Cook on low heat for 6-8 hours until the sauce is thick and the lentils are tender.

Recipe Notes

Choose organic ingredients when possible.