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Barbecue Cheddar Lentils
with chili roasted sweet potatoes / ranch side salad

Active: 45 Total: 45

Barbecue flavors are always a crowd-pleaser, and these saucy, cheesey lentils deliver. We've paired them with smoky sweet potatoes and a classic ranch salad for a hearty dinner.



Barbecue Cheddar Lentils:
  • Brown sugar - 1 Tbsp
  • Paprika, smoked - 1 tsp
  • Chili powder - 1 tsp
  • Garlic powder - 2 tsp
  • Oregano, dried - 1 tsp
  • Cheese, cheddar - 3 oz , shredded (look for pre-shredded to save time)
  • Onions, medium - 1/2 , minced
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Lentils, cooked - 2 cups (use precooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Barbecue sauce - 1/3 cup
  • Vinegar, apple cider - 2 tsp
Chili Roasted Sweet Potatoes:
  • Sweet potatoes - 12 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1 tsp
Ranch Side Salad:
  • Green onions - 1 stalk , chopped; green and white parts combined
  • Yogurt, plain or Greek - 1/2 cup
  • Mayonnaise - 1 Tbsp
  • Water - 2 tsp , plus more as needed
  • Vinegar, white wine - 2 tsp
  • Dill, dried - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Salt - 1/4 tsp
  • Sugar - 1/4 tsp
  • Lettuce, romaine - 5 oz , chopped
  • Tomatoes, cherry or grape - 1 cup , halved


  1. Make seasoning mix - (If prepping right before cooking, get oven heating first.) Combine brown sugar, paprika, chili powder (portion for lentils), garlic powder, and oregano. Store in an airtight container. (Can be done up to 5 days ahead)

  2. Sweet potatoes / Cheese / Onions / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Make dressing - Chop green onions. Blend together green onions, yogurt, mayonnaise, water, white wine vinegar, dill, garlic powder (portion for salad), salt, and sugar with an immersion blender or standing blender until smooth. Add some more water if needed until the sauce is easy to pour. (You can also just finely chop the green onions and whisk everything together.) (Can be done up to 5 days ahead)

  4. Lettuce / Tomatoes - Prep as directed.

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  1. Heat oven to 425F / 218C degrees.

  2. Toss sweet potatoes with cooking oil and chili powder (portions for sweet potatoes) and season with some salt and pepper. Spread them out on a baking sheet. Transfer to the oven and bake until sweet potatoes are tender and golden brown, shaking the pan halfway through, 20 to 25 minutes.

  3. While sweet potatoes bake, heat a large non-stick skillet with cooking oil (portion for lentils) over medium heat. Add onions to heated oil and saute until tender and translucent, 5 to 6 minutes. Add garlic, lentils, and seasoning mixture and stir to combine. Continue cooking until garlic and spices are fragrant, 1 to 2 minutes. Stir in barbecue sauce and vinegar and cook until everything is heated through. Taste and season with some salt and pepper, if needed. Remove from heat and sprinkle shredded cheese over top of the lentils.

  4. Toss lettuce together with tomatoes. If dressing was made ahead, give it a stir.

  5. Divide lentils and sweet potatoes among serving plates with extra barbecue sauce if you like. Serve salads on the side with dressing and let everyone dress their salads to their liking. Enjoy!



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