Stove top Barbecued Lentils

I'm the only lentil fan in our house so I don't make them often. I found this recipe some time ago and finally tried it this weekend. I liked it. My non-lentil lovers did not. It's quick, easy and loaded with fiber. What's not to like?
You could increase the chili powder or add Tabasco if you want to turn up the heat.
The leftovers are all mine. Yum.

Stove top Barbecued Lentils

1 Tbsp. olive oil
1 cup chopped onion
1 Tbsp. minced garlic
2 tsp. chili powder
1 tsp. mustard powder
2 cups fat-free chicken or vegetable broth
3/4 cup tomato sauce
3 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
2 Tbsp. honey or sorghum syrup
1 1/2 cups rinsed yellow lentils (I used red.)
salt and pepper to taste.

Heat olive oil in a 2-quart saucepan over medium heat.
Add onion and saute until softened and translucent, about 3 minutes.
Add garlic and spices and saute until fragrant, about 1 minute. Do not brown garlic.
Add broth, tomato sauce, vinegar, mustard, honey, and lentils.
Stir well and bring to a boil.
Reduce heat to low, cover and simmer until lentils are tender but intact, about 30 minutes.
If necessary add an additional 1/4 cup of water and simmer 5 minutes longer if lentils are not tender.
Season with salt and pepper.