Vegan BBQ Lentils with Millet Polenta

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  1 cloves, minced or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Spices Mustard Powder

  Compliments

  ½ tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Tomato sauce

  Canned

  1 ½ cup or 368g

• Maple syrups

  ⅛ cup or 40g

• Vinegar

  Cider

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Salt

  Table

  1 dash or 0.4g

• Lentils

  canned - Compliments

  1 ¼ cup or 284g

• Onions

  Raw

  1 small or 70g

• Vegetable Stock

  Freshdirect

  3 cup or 711g

• Millet

  Raw

  1 cup or 200g

• Parsley

  Raw

  ½ cup or 30g

• Celery

  Raw

  2 stalk, medium or 80g

Directions

1. Make the barbecue sauce. Heat the 1/3 of the olive oil in a medium saucepan over medium heat. Add the grated shallot and minced garlic to the pan and sauté, stirring frequently, until soft. About 3 minutes. Add the paprika, mustard powder, and chili powder to the pot and stir for 20 seconds or so. Add the tomato sauce, maple syrup, apple cider vinegar, and soy sauce to the pot and stir. Bring the barbecue sauce to a boil and simmer until sauce is slightly thickened, about 10 minutes. Reserve 1 cup of sauce for this dish and store the rest covered in your refrigerator.
2. Combine the cooked lentils and 1 cup of barbecue sauce in a small saucepan and keep very warm. Add a fat pinch of salt and pepper if you like.
3. Make the polenta. In a medium saucepan/small soup pot, heat the 2 teaspoons of olive oil over medium heat. Add the diced onion and sauté, stirring frequently, until translucent and soft. About 5-7 minutes. Add the vegetable stock to the pot along with a heavy pinch of salt. Bring the stock to a boil and then slowly sprinkle in the ground millet flour while whisking. Keep whisking the ground millet and stock until you have a thick, cooked polenta-like mixture. Remove it from the heat and place in bowls. Top the polenta with the warm BBQ lentils. In a small bowl, quickly toss the parsley leaves and celery together with some olive oil, salt and pepper. Serve little salad with the lentils. Enjoy.

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