Barbeque Lentils<!-- --> <!-- -->Recipe

Ingredients

• 2 cups (384 g) dried green lentils
• 4 cups (940 ml) water
• 2 teaspoons olive oil
• ½ cup (80 g) chopped red onion
• 3 medium carrots, peeled and trimmed, minced
• ½ cup (120 g) organic ketchup
• ¼ cup (66 g) tomato paste
• ½ cup (120 ml) water
• ¼ cup (60 ml) apple cider vinegar (See Recipe Note.)
• 2 tablespoons (30 ml) liquid smoke
• 2 tablespoons (40 g) agave nectar or pure maple syrup
• 2 tablespoons (30 ml) vegan Worcestershire sauce
• 2 tablespoons (30 g) Dijon mustard
• 1½ teaspoons onion powder
• ½ to 1 scant teaspoon fine sea salt, or to taste
• ⅛ to ½ teaspoon cayenne pepper, or to taste