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

• Mustard seed

  Spices, ground

  ½ tsp or 1g

• Chili powder

  Spices

  1 tsp or 3g

• Tomato sauce

  No salt added

  1 ½ cup or 368g

• Maple syrups

  2 tbsp or 40g

• Vinegar

  Cider

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Salt

  Table

  1 dash or 0.4g

• Lentils

  Mature seeds, cooked, boiled, with salt

  1 ¼ cup or 248g

• Onions

  Raw

  1 small or 70g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• 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 1 tsp of olive oil in a medium saucepan over medium heat. Sauté the grated shallot and minced garlic until soft, about 3 minutes. Stir in the paprika, mustard powder, and chili powder for 20 seconds. Add tomato sauce, maple syrup, apple cider vinegar, and soy sauce, bringing to a boil. Simmer until slightly thickened, about 10 minutes. Reserve 1 cup for this dish and store the rest in the refrigerator.
2. Combine the cooked lentils and 1 cup of barbecue sauce in a small saucepan, keeping warm. Season with salt and pepper to taste.
3. Make the polenta. Heat the remaining 2 tsp of olive oil in a medium saucepan. Sauté the diced onion until translucent, about 5-7 minutes. Add vegetable stock and a pinch of salt, bringing to a boil. Gradually whisk in the ground millet until thickened. Remove from heat and serve with the warm BBQ lentils.
4. Toss the parsley leaves and celery with olive oil, salt, and pepper. Serve this salad with the lentils.