Name: BBQ Lentils with Shredded Carrots
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup dried lentils (can use brown or green); 2 cups water; 1 cup ketchup (low sugar or unsweetened); 2 tablespoons maple syrup; 1 tablespoon Worcestershire sauce (look for a vegan option (like Annie's) if you need/want these to be vegan or vegetarian); 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 10 ounces shredded carrots (about 3 cups)

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These BBQ lentils get a sweet taste and crunchy texture from shredded carrots and loads of flavor from a homemade BBQ sauce with simple ingredients that can easily be made vegan or vegetarian. They’re a delicious plant-based twist on traditional barbecue and can be used for lentil sloppy Joes and other sandwiches or just served as part of a BBQ spread.

Cookout season is in full swing, and I’m always experimenting with veggie-forward recipes to add to the typical spread of burgers, dogs, and the like. These BBQ lentils are the result of my experimentation. It turns out these itty bitty legumes taste pretty darn good in a sweet and smoky barbecue sauce.

Oh, and I haven’t even mentioned the best part. This recipe is taken to a whole ‘nother level with the addition of sweet, crunchy carrots. Obviously veggies steal the show…again. In fact, the sauce on these lentils has a lot less sugar than typical BBQ sauces, in part because of the natural sweetness from carrots.

I love making a big batch and serving them with slaw, cornbread, green beans, and/or pasta salad for a barbecue-themed weeknight meal. Plus, the leftovers are great for lunch the next day. I hope you add this delish recipe to your rotation ASAP! For another BBQ-inspired dish, see the BBQ Marinated Tofu Sheet Pan Meal.

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Ingredients and Substitutions
Instructions
Storage and Reheating
Serving
More Lentil Recipes
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💬 Comments

Ingredients and Substitutions

Lentils: I like to use brown lentils, but you can use green lentils too. Red lentils also work, but they will be softer and won’t retain their shape as well as brown or green ones. Some people prefer that kind of texture in this recipe, so it’s up to you!
Ketchup: I recommend using an unsweetened or low-sugar ketchup. I really like using Primal Kitchen brand when making BBQ lentils. I know that most homemade BBQ sauces are typically made with tomato paste or tomatoes and added vinegar, but I prefer to use ketchup (it already has vinegar) as a shortcut.
Shredded carrots: You can find carrots that are already shredded at most grocery stores (this is my preference to cut back on prep time!), or you can shred them yourself.
Maple syrup: You can sub honey if needed or even a little brown sugar.
Smoked paprika: This is key to getting the smoky flavor.
Garlic powder: If you only have fresh garlic, you can substitute a clove or two.
Worcestershire sauce: If you need/want these to be vegan or vegetarian, look for a Worcestershire sauce that does not have anchovies, like Annie’s brand. Use a gluten-free Worcestershire sauce if you need the lentils to be gluten-free. If you don’t have any Worcestershire sauce, you can try soy sauce as a substitute.

Instructions

The full recipe card for BBQ lentils is at the bottom of the post. Here’s a preview of the steps with photos to guide you.

brown lentils cooking in a saucepan over a stove

Combine 1 cup dry lentils with 2 cups water in a saucepan. Bring to a boil then reduce heat to maintain a simmer. Cover and cook for about 20 minutes or until the lentils are tender. Drain excess liquid. Transfer the lentils to a bowl.

homemade barbecue sauce cooking in a saucepan over a stove

In the same saucepan, whisk all of the sauce ingredients together and put it back on the stove.

barbecue lentils and carrots cooking in sauce in a saucepan

Add the cooked lentils and carrots. Stir well, and let everything simmer together until the carrots soften and the sauce is hot.

cooked barbecue lentils and carrots in a bowl on a counter

Transfer to a serving dish and enjoy!

Storage and Reheating

Store BBQ lentils in an airtight container in the refrigerator for up to 5 days. Reheat in a covered saucepan over medium heat, stirring frequently to prevent scorching, for about 10 minutes until warmed through. You can also reheat them in the microwave for a minute or two.

Serving

The lentils are seriously SO tasty on their own, but you can use them in a million ways. Try them as a filling for sloppy Joes or tacos. You can even use them as a dip served with corn chips, mix them into macaroni and cheese, or stuff them into celery sticks, sweet potatoes, or lettuce wraps.

I like to serve BBQ lentils as part of a larger barbecue spread, featuring some of these recipes:

More Lentil Recipes

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