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Rosalynn Daniels

Recipes, DIY, Motherhood, Entertainment

You are here: Home / Plant Based / BBQ Lentils over Cheese Grits

BBQ Lentils over Cheese Grits

August 1, 2022 Easy Meals, Food + Recipes, Plant Based, Uncategorized

This fabulously easy BBQ Lentils over Cheese Grits comes together in just 30 minutes and can be enjoyed any time of the day! The buttery and creamy cheese grits pair perfectly with the smokey and sweet flavor of the BBQ lentils. 

Looking for a quick recipe to make with your lentils? Well, look no further because my BBQ Lentils over Cheese Grits is the perfect pantry staple meal that you can have in just under 30 minutes! It doesn’t matter if you’re plant-based or a meat-eater, this fulling and versatile recipe is sure to satisfy your palette.

Lentils have been my go-to comfort food for the past year. This underrated ingredient is so versatile and fulfilling, that its a staple in many households. I enjoy eating BBQ Lentils when I want something smokey and sweet. Pair with dairy-free cheesy grits, and you are good to go.

What ingredients do you need for this recipe?

This BBQ Lentils over Cheese grits recipe uses mostly pantry staple ingredients. For the BBQ lentils, you’ll need raw lentils, vegetable broth, diced carrots, white onion, BBQ sauce, avocado oil, and seasonings.

The cheese grits is made with only 5 ingredients – milk, butter, cheddar cheese, and parmesan. I used dairy-free milk, and vegan cheese, but you can swap those with whatever you have on hand.

How to make BBQ Lentils over Cheese Grits?

  • To make the BBQ lentils in a large pot add the washed and rinsed lentils along with the vegetable broth and bay leaf. Bring the mixture to a boil then simmer uncovered for around 30-35 minutes or until the lentils are tender and cooked all the way through.
  • Add the avocado oil to a skillet and preheat the skillet over medium heat. Add the diced onion and carrot to the skillet, then sprinkle the salt, pepper, and smoked paprika on top. Saute everything until the onions are translucent and the carrots are soft. Next, add the BBQ sauce to the skillet and mix to combine.
  • Drain the cooked lentils and reserve the cooking water. Add the lentils to the BBQ sauce and mix well until everything is incorporated. If you find that the sauce is too thick, add some of the reserved water to thin it out.
  • Finally, to make the grits mix all grits ingredients until cheese and butter has melted.
  • On a plate add the cheese grits then top with a generous amount of the BBQ lentils. Serve warm on the side with steamed broccoli, refreshing salad, or crispy toasted bread.

A few FAQs

What are the best grits to use?

For this particular dish I love to use Gluten-Free Corn Grits from Bob’s Red Mill. They’re perfect in southern style dishes, and taste absolutely delicious if you cook them with broth and mix with cheese. Since this is a plant based recipe, I used plant based cheddar, parmesan and butter.

What other ways can you eat your lentils?

The good thing about the BBQ lentils in this recipe is that you don’t necessarily have to eat them over grits. You can use them as a meat substitute, add them to soups, burgers, etc. Here are some other ways that you can enjoy them.

BBQ Lentil Sandwich
You can put them over a baked sweet potato
Enjoy your BBQ Lentils by their lonesome


Besides this BBQ Lentils, another favorite recipe is this Easy Lentil Meatballs which uses lentils as a substitute for the meat.

You’ll also love to try:

Meatless Skillet Lasagna Recipe
Lentil Soup With Pork Sausage
Shrimp And Grits Recipe

​​Have you tried this recipe?

If you have tried this recipe, please take a moment to rate it 5 stars below. Also, please leave a comment to let me know your thoughts on this recipe. You can also stay in touch with me on Instagram (that’s where I hang out the most). Tag me @RosalynnDaniels or #RosalynnDaniels if you post a photo of your dish, and I will share with my audience through Instastories.

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bbq lentils over cheese grits with a broccoli robe garnish

BBQ Lentils over Cheese Grits


★★★★★

5 from 1 reviews

  • Author: Rosalynn Daniels
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
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Ingredients

Scale

BBQ Lentils

2c Raw Lentils

6c Vegetable Broth

1 Bay Leaf

1c Diced Carrots

1 White Onion (diced)

1 1/2c Barbecue Sauce

1/2tbs Avocado Oil

1/4tsp Salt

1/4tsp Pepper

1/4tsp Smoked Paprika

Grits

3 1/2c Cooked Grits

1/4c Dairy- Free Milk of choice

2tbs Vegan Butter

1c Vegan Cheddar (shredded)

1/2c Vegan Parmesan 


Instructions

In a large pot, bring lentils, vegetable broth, and bay leaf to a boil.

Let simmer uncovered for about 30-35 minutes or until lentils are tender.

While your lentils are cooking start working on your sauce.

In a large skillet, heat 1/2tbs avocado oil over medium heat.

Sauté your onion and carrots with salt, pepper, smoked paprika until carrots are soft and onions are translucent.

 Add barbecue sauce and give it a good stir.

Drain lentils and reserve the cooking water.

Pour sauce over your lentils and mix well. If you find that your sauce is too thick, just add a little bit of your cooking water to thin it out.

To make your grits, mix all Grits ingredients until cheese and butter has completed melted.

Serve your lentils over grits.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Plant Based
  • Method: Stove Top
  • Cuisine: Dinner

Nutrition

  • Serving Size: 6
  • Calories: 422
  • Sugar: 9.6g
  • Sodium: 1160.9mg
  • Fat: 12.9g
  • Saturated Fat: 2.8g
  • Trans Fat: 0
  • Carbohydrates: 58.3g
  • Fiber: 10.7g
  • Protein: 20.9g
  • Cholesterol: 0

Did you make this recipe?

Tag @RosalynnDaniels on Instagram and hashtag it #RosalynnDaniels

If you enjoy this recipe, then you may also enjoy my Smoky Sweet Potato and Corn Chowder or Vegan Thai Red Curry.

This year I am participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. This recipe was my contribution this year to the potluck. See a sampling of some of the other delicious participant recipes at the end of this page..

Passionfruit Coconut Layer Cake | A Classic Twist

Shrimp and Cauliflower Grits | A Girl Called Adri

Malawah (Somali Sweet Pancake) | A Sweet Point Of View

Spicy Okra & Corn Salsa | Beautiful Eats & Things

Peanut Curry Braised Ribs | Britney Breaks Bread

Buttermilk Fried Chicken | Butter Be Ready

Sweet Potato Pop Tarts with Brown Butter Icing | Chenée Today

Homemade Cajun Andouille Sausage with Shrimp and Grits | Cooks with Soul

Suya-Spiced Brussels Sprouts | Dash of Jazz

Stewed Okra & Tomatoes with Chicken Sausage | Dude That Cookz

Buttermilk Cornbread With Southern “Sprinkles” | Erique Berry Co.

Yam and Plantain Curry | Ethically Living

Sourdough Discard Honey Rosemary Cornbread | Feed The Malik

Smoked Jamaica Jerk Chicken | Food Fidelity

Sweet & Tangy Collards | FoodLoveTog

Jerk Shrimp Cakes and Grits | Geo’s Table

Gluten-Free Chicken and Waffles with Maple Bourbon Glaze | Good Food Baddie

Tropical Candied Yams | Handy Chef

Trinidadian Beef Stew | Heal Me Delicious

Cornmeal Coo Coo Recipe | HomeMadeZagat

Caribbean Oxtail | Just Add Hot Sauce

Creole Oxtails Stew | Kenneth Temple

Sweet Potato Bundt Cake | Lenox Bakery

Brown Sugar Cornmeal Waffles w/ Sweet Tea Maple Syrup | Margaritas On The Rocks

Southern Potato Salad | Meiko And The Dish

Sugar Coated Vanilla Peanuts | Murielle Banackissa

Hoppin’ John Fritters | Nik Snacks

Blackened Catfish and Smoked Gouda Grits  | Pink Owl Kitchen

Lemon Pepper Honey Chicken Wings | Razzle Dazzle Life

BBQ Lentils over Grits | Rosalynn Daniels

Shito Pepper | Savory Thoughts

Cast Iron Buttermilk Biscuits | Seasoned To Taste

Black Eyed Peas: A Savory Southern Favorite | Sense & Edibility

Smoky Sweet Potato and Tahini Stew | Supper With Michelle

Authentic Misir Wot | Ethiopian Red Lentil Stew | That Green Lyfe

The Lamin Rice (Afro-Fusion Jollof Rice) | The Food Disciple

Sweet Potato & Coconut Cinnamon Rolls | Vee the Baker

Oven-Baked BBQ Ribs | Whisper of Yum

Updated 8/1/2022

21 Comments

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Comments

  1. Rebekah says

    February 2, 2021 at 6:18 pm

    This looks delicious! What BBQ sauce do you recommend?

    Reply
    • Rosalynn Daniels says

      February 8, 2021 at 3:09 pm

      Hi Rebekah,

      Thank you so much. If you’re using a store bought bbq sauce, I would go with Sweet Baby Ray’s Brown Sugar Sauce. If you can’t find SBR, I’d go with anything that focuses on brown sugar.

      Reply
  2. JP says

    February 3, 2021 at 7:41 am

    What kind of lentils do you recommend?

    Reply
    • Rosalynn Daniels says

      February 3, 2021 at 10:15 pm

      Hi JP, I LIKE TO USE BLACK LENTILS.

      Reply
  3. Jenna says

    February 7, 2021 at 9:15 am

    Hi! Do you use the reserved water from the lentils to cook the grits?

    Thanks!

    Reply
    • Rosalynn Daniels says

      February 8, 2021 at 3:06 pm

      Hi Jenna,

      I personally have not done that, but will be giving it a try. The extra flavor would be delicious in my opinion.

      Reply
  4. Lin says

    February 9, 2021 at 4:09 pm

    I made these today and loved them so much! It did seem to take a good while to get the carrots and onions done, so next time I will saute them alone till they are almost done and then add the sauce ingredients. Thank you for this wonderful recipe!

    ★★★★★

    Reply
    • Rosalynn Daniels says

      February 17, 2021 at 11:36 am

      Thank you so much Lin for giving it try! I’m glad you said something about the cooking time on the carrots, I will be updating the cooking time because my Husband literally just suggested the same thing.

      Reply

Trackbacks

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