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Instant Pot BBQ Lentils
Nutmeg Notebook
This recipe will remind you of those yummy Sloppy Joe's mom used to make.
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Ingredients
-2 pounds dry brown lentils
sorted & rinsed
-2 large onions
diced
-3-15 oz. cans no salt added diced tomatoes
drained
-fresh spinach leaves
torn into small pieces, as desired
Mairead's BBQ Sauce
12
ounce
tomato paste
2
teaspoons
onion powder
1/2
teaspoon
allspice, optional
2
teaspoons
liquid smoke
6
ounces
Napa Valley Naturals Grand Reserve Balsamic Vinegar
2
ounces
lemon juice
Instructions
Place lentils in Instant Pot and add water to 10 cup mark.
-Add diced onion.
-Put lid on Instant Pot with valve in sealing position.
-Press Bean/Chili function and set timer to 18 minutes.
-Allow natural pressure release.
-Make BBQ Sauce while lentils are cooking.
-Drain lentils/onions when done and pressure is released.
-Place lentils/onions back in Instant Pot to keep warm.
-Add tomatoes, spinach to your liking and BBQ Sauce.
-Stir until well mixed.
-Serve as is, wrapped in lettuce leaves or over potatoes, rice, quinoa or non-starchy veggies. Or serve with whole grain or sprouted buns.
Notes
Recipe created by JOANNA BURRIS LACKEY
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