Entrees, Vegan, Veggies

BBQ Lentils Stuffed Baked Potatoes

BBQ Lentils Potatoes2

Back in my days of not eating so healthy… me and the fam would go to this BBQ restaurant back home where they had these HUGE baked potatoes stuffed with whatever kind of barbecued meat you wanted, topped with tons of cheese, sour cream, and chives.  These potatoes were so BIG…me, my mom, and sister would split one!  I’m not going to lie, they were so good.  But let’s be honest – not very healthy. SO… This recipe is a healthier version of those potatoes we used to eat back in the day.  Instead of meat, I used lentils!   I promise, you’re not going to miss the meat!  Lentils are super filling and full of protein.  If my husband can get full off this meal, so can YOU!!!

I made my BBQ sauce (recipe below), but feel free to buy one if you would rather.  I prefer to make it so I know exactly what is in it… no preservatives, additives, or junk.  Wholesome organic ingredients!  Depending on how big your potatoes are will be dependent on how many this will feed.  I had 2 rather large potatoes and honestly, we could’ve split one.  Neither of us ate the whole potato.  The lentil mixture will feed up to 4 people very easily.

This is a perfect Meatless Monday meal or if you’re like me and you’re not eating too much meat anymore, you may want this at any time of the week!  I’ll definitely be making this more often!

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BBQ Lentils Stuffed Baked Potatoes

  • Servings: 2 - 4
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A hearty and satisfying plant based dinner with a BBQ kick!

Lentils and Potato Ingredients:

  • 2 big baking potatoes or sweet potatoes
  • 1 cup dry lentils
  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 tbsp minced garlic
  • 2 – 3 chopped carrots
  • salt and pepper to taste
  • 1 cup (maybe a little more) homemade BBQ sauce or store bought
  • optional things to garnish with:  cilantro, green onions, spinach, sour cream

BBQ Sauce Ingredients (Yields: 2 cups):

  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/4 cup finely minced onion
  • 6 oz can organic tomato paste
  • 1.5 cups organic vegetable broth
  • 1/4 organic brown sugar
  • 1 tsp Dijon mustard
  • 1 tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1 tsp paprika
  • 1 tsp kosher salt


  1. Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.  Bake the potatoes for 1 to 1.5 hours or until the inside is soft.  (I rubbed each potato in olive oil and a sprinkle of salt and pepper before baking.  When the potatoes were done, they were crispy on the outside and soft on the inside!)
  2. Make the BBQ Sauce next so it can hangout for a bit.  Add 1 tbsp of olive oil to a small saucepan and let it get hot (medium-high heat).  Add the onion and garlic.  Let it cook until it’s translucent, about 4 – 5 minutes.  Next, whisk in the rest of the BBQ Sauce ingredients, bring to a boil for a couple minutes, reduce heat to simmer.  Let it hang until you need it.
  3. In a large pot, bring 3 cups of water to a boil.  Add the lentils, reduce the heat to a simmer, cover the pot with a lid, and cook for 15 – 20 minutes or until the lentils are soft.
  4. While the lentils are cooking, add some olive oil to a large skillet on medium-high heat.  Cook the onion and carrots for 5 – 7 minutes; then add the garlic.  Cook for another minute or two.
  5. Now, add 1 (heaping) cup of the BBQ Sauce to the onions/carrot mixture.  Make sure all of the veggies are stirred into the sauce.  Bring to a boil, cover, and reduce the heat to simmer for 10 minutes.  If your BBQ Sauce cooks down too much, add a little water or add a little more sauce.
  6. At this point your lentils should be done.  Drain the water off them then add them to the veggies and BBQ Sauce.  I added a little more sauce at this point.  I like a lot of sauce!
  7. Slice the potatoes down the middle.  If you want, add a little vegan butter to moisten up the inside.  I added spinach, then topped the spinach with the lentil mixture.  Garnish with cilantro, green onions, or a little sour cream if you want.  Drizzle a little more BBQ Sauce on top.
  8. EAT!!!

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