It’s no secret that in our house BBQ lentils are the dish of choice. We eat them as tacos with pineapple, we take them to parties, and we serve them to guests when they come over. We have yet to have a meat eater who doesn’t enjoy some of their vegan yumminess.
Tonight we tried a twist on our regular BBQ lentils. We still solar cooked the lentils and then heated them with BBQ sauce, but we served them over spinach and topped them with pineapple! It made for a nice summer salad and was very filling!
Rating: good! We may try this again for a quick meal!
It was my nephew’s birthday party yesterday, so I needed to find a dish to share. It’s not always easy to find vegan and gluten-free food choices that normal folks enjoy. Plus, I needed to be able to cook it in the solar oven, and I haven’t figured out if gluten-free pasta will cook in it correctly. So, I stole my favorite recipe from Rip Esselstyn’s book: BBQ Lentils. They make good tacos if you put them on corn tortilla shells, or you can eat them alone. I’ve taken them to several parties now and most meat eaters will scarf them down as fast as the kids.
1.5 cups brown lentils
3 cups water
2 Tbsp liquid Amino’s
16 oz BBQ sauce of choice
I cooked the lentils with the water in the solar cooker with the lid on top. Then I brought them in and stirred in the liquid Amino’s and BBQ sauce. They serve best topped with cilantro and fresh cut pineapple!
Rating: mixed. I got complements on my dish, but the solar oven didn’t cook the lentils as soft as I like them, even with direct sun for 2 hours. I wonder if a parabolic cooker, which is supposed to function more like a stove top would have done a better job.