15-30 min4 servingsamerican

Barbecue Lentils over Baked Potato Wedges

By Jill McKeever

4 servings

15-30 min

Easy

Barbecue Lentils over Baked Potato Wedges

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 20 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Celiac, Dairy Free, Gluten Free, High Fiber, Low Fat, Plant-Based, Vegan, Vegetarian

Yield: 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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About the chef

Jill McKeever

Jill McKeever guides thousands seeking to transition to a plant-based lifestyle and stick to it for the long haul. Her cookbook, OMGee Good! Instant Pot Meals, Plant-Based & Oil-Free, is all the rage with owners of the Instant Pot electric pressure cooker. Published in 2015, Amazon continues to recommend her 5-star book to their customers in the U.S., Canada, and Europe. Jill is the first author to publish cookbooks for Butler Foods Soy Curls. You’ll find OMGee Good Soy Curls Recipes, Volumes 1,2,3 stocked with game changing meals for every family no matter their diet preference.

View All Jill's Recipes