Quick and Easy BBQ Lentil Stuffed Potatoes

Protein-packed black lentils swimming in sweet and tangy BBQ sauce smother fluffy yukon gold potatoes for a meal that is quick, easy, AND delicious. Vegan, whole food, plant-based, oil-free, and gluten-free.

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Quick and Easy BBQ Lentil stuffed Potatoes

Yield: 4

Author: Courtney Crary- Not Like Mama

Prep time: Cook time: 30 MTotal time: 30 M

Protein-packed black lentils swimming in sweet and tangy BBQ sauce smother fluffy yukon gold potatoes for a meal that is quick, easy, AND delicious. Vegan, whole food, plant-based, oil-free, and gluten-free.

Ingredients:

4 large yukon gold potatoes
3/4 cup black lentils, rinsed
2 cups water
1/2 cup BBQ sauce
2 Tbsp adobo sauce (omit for less spicy option)
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1 Tbsp balsamic vinegar
salt and pepper, to taste
optional garnishes: fresh herbs like cilantro, parsley, or dill, micro greens, green onion, hot sauce, or plain non-dairy yogurt

Instructions:

Cook the lentils by combining them with the water in a small saucepan over medium heat.
Bring the lentils to a gentle boil, then cover and turn to a simmer for 20-25 minutes, or until tender.
While the lentils cook, make the potatoes. Pressure cook with 1 cup of water for 12 minutes, then allow a natural release. If you don't have a pressure cooker, you can bake, boil, or microwave the potatoes until they are fork-tender.
One the lentils are tender, add the bbq sauce, adobo sauce, spices, balsamic vinegar, and salt and pepper to taste.
Bring the lentil mixture to a gentle boil and leave, uncovered for about 5 minutes to allow the sauce to thicken.
Serve the potatoes covered in the lentil mixture, with garnishes of your choosing (I use plain soy yogurt, franks hot sauce, micro greens, and green onion) and a side of salad or roasted veggies to round out the meal.

Notes:

Based on a serving size of roughly one potato per person (so get big potatoes!)

Calories

399.38

Fat (grams)

1.38

Sat. Fat (grams)

0.19

Carbs (grams)

87.86

Fiber (grams)

10.50

Net carbs

77.37

Sugar (grams)

16.95

Protein (grams)

11.57

Sodium (milligrams)

510.08

Cholesterol (grams)

0.12

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About the recipe:

My original vision for this recipe was to pressure cook, then air fry a whole potato- leaving them soft and fluffy on the inside and crispy on the outside- then stuff them with bbq lentils. While I did like the crispy texture, I didn’t think it was worth the extra 20 minutes of waiting to air fry them. Meanwhile, the bbq lentils blew me away! I ended up with a recipe that comes together in under 30 minutes, using mostly pantry ingredients, that’s super tasty. It’s good to be reminded that food doesn’t need to be complicated to be delicious.

This is truly a perfect recipe for these perilous times, when going to the grocery store can feel like a risk and grocery prices are shooting through the roof. Potatoes and lentils are always cheap and they store well. You probably have some bbq sauce in the fridge. Throw those things together and garnish with whatever greens you have growing in the garden (or windowsill), and you’ve got a meal the whole family will love.

RECIPE NOTES:

French green lentils can be swapped out for black lentils, as they have a similar texture and cook time.
To clear up any confusion: black lentils and beluga lentils are the same thing.
If you are sensitive to spice, either omit the adobo sauce or use just 1 Tbsp for the flavor.
I recommend getting your adobo sauce in the form of a can of Chipotles in Adobo (found in the Mexican or International aisle). Use the chipotle peppers inside with this recipe for Chipotle Instant Pot Refried Beans or Chipotle Cashew Mayo
This dish is AMAZING topped with some plain vegan yogurt. I make soy yogurt in my Instant Pot, then strain it in cheese cloth for about 5 hours. It gets really thick tangy, just like sour cream.
THE MAGIC IS IN THE GARNISHES!!! The potatoes are delicious, the bbq lentils are amazing, but adding a tasty garnish or two really takes this recipe over the top (and makes it so much prettier to look at)!

I hope this simple meal keeps you full and happy on nights when you just don’t feel like spending an hour in the kitchen. Be sure to serve with a side salad or roasted veggies to balance out the meal. I served mine with frozen green beans that I microwaved (which were surprisingly tasty).

Did you make this recipe? Let me know! Tag me on Instagram @notlikemama. I love to see your versions of my recipes!

Happy Cooking,

Courtney