BBQ Lentils with Shredded Carrots

This plant-forward recipe is a twist on classic barbecue with lentils, shredded carrots, and a homemade sauce.

Course Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings 1-cup servings

Calories 217kcal

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

In a large saucepan, combine the dry lentils and water. Bring to a boil over high heat. Cover and reduce the heat to maintain a simmer. Cook the lentils until they are tender, about 20 minutes. Drain any excess water. Transfer the lentils to a bowl while you make the sauce.
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 to the pan. Cook for another 10 to 15 minutes, stirring often, until the carrots are tender and the sauce is hot.
Remove from heat. Serve warm and enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Store leftovers in the fridge for up to 5 days. Reheat in the microwave or on the stove in a covered saucepan over medium heat. Stir frequently to prevent scorching.
Use for sloppy Joes, sandwiches, dips, tacos, and more. They also taste great on their own as part of a barbecue spread.
I like to use brown lentils for this recipe, but you can use green ones or even red lentils. Red lentils will get softer and won't retain their shape as well as brown or green ones, so keep that in mind. They also take less time to cook.