Barbecue Baked Lentils

From: WI Cheesehead

On Jan 19, 2008

I had all the ingredients for this and think that the liquid smoke is essential to this dish. The flavor is outstanding, but the lentils were too firm for us. My DH didn't eat it bcz of that. Next time I will cook the lentils for longer on the stovetop. Two of my kids liked them. I told my 4 yo that it was baked beans and he devoured 2 helpings of them! LOL

From: *Parsley*

On Sep 2, 2007

Move over, baked bbq'd beans! What a cool way to make lentils! As with others, I didn't have 1 cup of liquid to reserve after simmering, so I added enough water to make 1 cup. Great combination of flavors. I would never have thought to make lentils like this; glad I found this recipe. I'm going to make these now and then in place of baked beans. Thanx for sharing!

From: Gingernut

On Jan 8, 2007

This was really tasty, but it just wasn't satisfying as a main dish for me and my family. I used green French lentils, and instead of boiling them first I just brought 3 cups of water to a boil and then chucked everything in my cast iron casserole pot, gave it a stir and baked it in the oven at 350 (180 c) for about 1 1/2 hours. Gave it a stir at about 1 hour, and added some frozen spinach. I probably should've added some more water as it was moist, but seemed to need a "sauce". A note about lentils is that they cook slower if you add salt, so leaving the salt out in step 2 would probably help them cook faster. You can always add salt later.

From: Sharon123

On Apr 9, 2006

I loved the taste of this lentil dish. I did have to cook it quite a while longer, they would not soften up. I added about 1 1/2 cups more liquid during the baking.I would suggest boiling the lentils longer to soften, then make as directed. The flavor makes it worth it!