Barbecue Lentils over Baked Potato Wedges
15-30 min, 4 servings, american, brown lentils, celiac, contributed, cook 20 min, dairy free, easy, gluten free, high fibre, Jill McKeever, ketchup, liquid smoke, low fat, main course, molasses, onion, plant-based, potatoes, prep 5 min, pressure cook, vegan, vegetarian, water
Ingreadient
- 3 cups Water
- 1 cup brown lentils
- 1 small onion
- 1/2 cup ketchup
- 2 teaspoons molasses
- 2 teaspoons liquid smoke
- 2 large potatoes
Direction
- Place the water, lentils, and onion in the Instant Pot.
- Cover with lid, turn clockwise to lock into place. Align the steam release handle to point to “Sealing.”
- Press "Manual" and use [-] button to adjust cooking time to 10 minutes. When cooking time is finished, press "Keep Warm/Cancel" once to cancel the keep warm mode.
- Carefully slide the steam release handle to the “Venting” position to release steam until the float valve drops down. Remove lid.
- Add ketchup, molasses and liquid smoke to the lentils.
- Press "Sauté", then "Adjust" to decrease heat to “Less”. Simmer until barbecue sauce begins to thicken, about 5 minutes.
- Press "Keep Warm/Cancel" once to cancel sauté mode. Serve barbecue lentils over baked potato wedges. Enjoy!
