Seasoned Potato Wedges with BBQ Lentils

 Tangy and hearty...BBQ lentils atop tender potato wedges are perfect for spring and summer evening. They're family friendly and simple to throw together. 

As an alternate recipe, bake the potatoes and then stuff them with the BBQ lentils.

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Potato Wedges with BBQ Lentils

Ingredients:

• 2 cups dry brown lentils, rinsed & drained
• 3 cups chopped plum tomatoes
• 1 large yellow onion, chopped
• 1 1/4 cups barbecue sauce
• 5 Russet potatoes, scrubbed & cut into wedges
• 1 Tbsp. olive oil
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. chili powder
• 2 1/2 Tbsp. yellow mustard {for serving}
• Sour cream{optional}

Instructions:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat.
2. Place potato wedges in a large bowl. Pour olive oil over the potatoes. Sprinkle with paprika, garlic powder, onion powder and chili powder. Toss until well coated. Place the wedges in a single layer on prepared baking sheet until tender, 35-40 minutes.
3. In a saucepan over high heat, combine lentils with 3 3/4 cups water and bring to a boil. Reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain, if necessary. Let cool.
4. Meanwhile, in a large skillet, over medium heat, cook the tomatoes and onions, stirring occasionally, until tomatoes are soft, about 5 minutes. Add water a tablespoon at a time to keep vegetables from sticking. Stir in cooked lentils and barbecue sauce.
5. Top potatoes with BBQ lentils. Drizzle with sour cream and yellow mustard. Season with black pepper to taste. 

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