I’ve realized something. I get into kicks with certain cookbooks and I want to make recipes from only those cookbooks. My current flavor-of-the-month cookbook is from The Vegan 8, who makes absolutely stellar WFPB recipes (or things that can be easily adapted into WFPB recipes). She has yet to disappoint me with anything I’ve tried, and I highly recommend you check out her recipes too! Her cookbook is a bit light on entrees and too heavy on sections I don’t care as much about (sauces, appetizers, salads), but I’ve still found multiple great recipes from it that I’ll try to get on my blog over the next few weeks. I’ve been slacking on adding recipes (thanks, grad school), but this is one I wanted to make sure I get posted because I like it so much.
Servings: the book says 3 servings, which seems about right, but I recommend doubling this for amazing leftovers or if you don’t plan to make any additional sides
- 1 cup dry green lentils
- 1 tsp. sea salt
- 2 lbs. Yukon Gold potatoes cut into ½-inch wedges (about 6 cups)
- ½ cup tomato paste
- 1 tbs. pure maple syrup
- 1 tbs. dark balsamic vinegar
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- ¼ to ½ tsp. chipotle chile pepper spice; alternatively for just slightly more heat you can use a small can of chipotles in adobo sauce, diced small
- sliced green onions as topping
1. Rinse the lentils then add them to a pot with 2¼ cups hot water (give or take) and ¼ tsp. salt. Bring to a boil over high heat. Once boiling, cover, turn the heat to low, and simmer (about medium-low heat) for around 30 minutes or until the lentils are tender.
2. Preheat the oven to 400ºF. Line a sheet pan with parchment paper or silicone baking sheet. Spread the potatoes on the pan, being careful not to overlap them (otherwise they’ll stick together as they bake). Season with ¼ tsp. salt and black pepper (this adds a lot of good flavor, but don’t overdo it!). Bake for 30-35 minutes or until golden brown. If you want more crisp, broil them for an additional 1-2 minutes.
3. While you wait on the lentils and potatoes, add the tomato paste, ½ cup water, syrup, vinegar, garlic powder, paprika, chipotle pepper (spice or diced version), and remaining ½ tsp. salt to a bowl. Whisk until smooth, set aside. BBQ sauce done!
4. Once the lentils are tender, drain the water. Shake to get excess water off. Add the lentils back to the pot and stir in the BBQ sauce. Turn the heat to about medium and cook for a few minutes, stirring often, until the BBQ sauce thickens up a little. The lentils should be coated in sauce.
5. When the potato wedges are done, serve with lentils on top and garnish with sliced green onions.