Barbecue Lentils over Baked Potato Wedges

By: Jill McKeever

Barbecue Lentils over Baked Potato Wedges
cuisine icon Cuisine
American
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, High Fibre, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4 servings, american, brown lentils, celiac, contributed, cook 20 min, dairy free, easy, gluten free, high fibre, ketchup, liquid smoke, low fat, main course, molasses, onion, plant-based, potatoes, prep 5 min, pressure cook, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
4 servings
Ingredients
  • 3 cups Water
  • 1 cup brown lentils
  • 1 small onion
  • 1/2 cup ketchup
  • 2 teaspoons molasses
  • 2 teaspoons liquid smoke
  • 2 large potatoes
Instructions
  • 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!
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