Barbecued Lentils

Easy, and loaded with fiber, this is a great take-along for a vegetarian potluck or picnic.

2 tbl olive oil
1 medium chopped onion
3 cloves minced garlic
2 tsp chili powder
1 tsp mustard powder
4 cps vegetable broth
1 large can Muir Glen Crushed Tomatoes 16 oz
3 tbl balsamic vinegar
2 tbl Dijon mustard
2 tbl nectar or honey (withhold for vegans)
1 tbl dried thyme
1 tbl dried marjoram
1 tbl celery salt
1 pound dry lentils, soaked in water overnight (if you don't soak, double the cooking time)
1 can black or kidney beans
4 cps fresh spinach
Ground black pepper and additional salt to taste

Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes. Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.

Add everything else but the beans, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 15 minutes. (Lentil cooking times vary, so if needed, add an additional ¼ cup water and simmer for 5 minutes longer if lentils are not tender. Note that you don't want a finished product of a runny soup, but more a thick lentil chowder). Add the beans and spinach to finish off. Season with salt and pepper.
Lentil Factoid: Lentils are very high in folic acid. One cup of cooked lentils provides 90 percent of the daily recommended intake for adults.