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BBQ Red Bean & Lentil Stew with Vegan Option

  • Author: Lindsay Cotter
  • Total Time: 10 minutes


  • 34 cups low sodium GF broth (save a little extra for the end of cooking)
  • 8 ounces of lentils
  • 1/2 to 1 cup red beans, black eyed peas, or adzuki beans
  • 1 cup cooked chicken sausage (chopped)- I used a red pepper and spinach flavor
  • Half a cup of diced onion – red or white
  • 2 tsp of Your favorite barbecue rub or seasoning. If it has high salt content,reduce amount you use or taste first.
  • 1 tablespoon molasses
  • 1 teaspoon minced garlic
  • Half a cup of diced carrots or tomatoes (optional)
  • Vegan Option- 6 -8 ounces in diced tempeh, tofu, chickpeas, etc.



  1. Prepare the lentils according to the package first, replacing the water with broth. I use low-sodium broth due to the salt content i will be adding with the rub. Half way through the cooking process add your spices, chicken sausage, veggies, and BBQ rub.
  2. Add a little more broth or water if needed and continue to simmer for another 10 minutes or until lentils and veggies are fully cooked. Stir in your molasses for a little sweetness.
  3. For cooking IN CROCK POT place everything in on high for 3 hrs or low for 4-5 hrs..
  • Prep Time: 10 mins