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BBQ lentils with shredded carrots

BBQ Lentils with Shredded Carrots

A plant-based twist on classic barbecue with lentils, shredded carrots, and a homemade sauce.
Course Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 308kcal



  • In a large saucepan, combine the dry lentils and water and bring to a boil. Cover, reduce heat to a simmer, and cook the lentils until they are tender, about 20 minutes. When they are finished, drain them in a colander.
  • In the same saucepan, whisk together the ketchup, maple syrup, Worcestershire sauce, smoked paprika, and garlic powder. Place it back on the stove over low-medium heat. Add the carrots and lentils.
  • Cook for another 10 minutes, stirring often, until the carrots are tender and the sauce is hot.
  • Serve warm and enjoy!


You can store BBQ lentils in the fridge for up to 5 days and reheat in the microwave or on the stove.


Calories: 308kcal | Carbohydrates: 62g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 549mg | Potassium: 1098mg | Fiber: 19g | Sugar: 23g | Vitamin A: 22126IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 5mg