Lentils, veggies, whole grains and BBQ sauce come together to create these flavorful and filling lentil cups! A creative way to add more great-for-you legumes in your diet.
Rinse lentils. Combine with water in a medium pot over medium high heat. Bring to a boil, reduce to a simmer and let cook for 15 minutes.
Preheat oven to 375 degrees F.
Add dates and 1/3 cup of water to food processor and let soak for 10 minutes.
Add remaining BBQ sauce ingredients to food processor and process until smooth.
Leave 1 cup of BBQ sauce in food processor (set aside remaining sauce) and add 1/3 of cooked lentils, garlic cloves, hot sauce, carrot, oats, thyme and sage. Process until no large chunks remain.
Stir diced onion, flaxseed, corn and remaining lentils into mixture. Let sit for 10 minutes so the oats and flax can soak up the liquid.
Bake in large muffin cups or ramekins filled generously with mixture for 25 minutes, or until a toothpick inserted into the middle comes out clean.
Serve warm drizzled with remaining BBQ sauce.
Notes
These make great leftovers. I put 2 in a sealed container and, come lunch-time, just 90 seconds in the microwave and it's time to chow down.Feel free to serve over a bed of greens and/or cooked whole grains such as brown rice, barley or quinoa. You can also use smaller muffin cups and serve these as a bite-sized appetizer.You're welcome to substitute a store bought BBQ sauce, just look for an option that is low is sugar, salt and fat. You can also substitute use our Sweet & Spicy BBQ Sauce.