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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I love lentils for their versatility. Found this recipe in an old Cooking Light magazine and was taken by this unconventional treatment. Though I have not tried this one, I'm making it public now for all my Zaar buddies. Will update after trying it out. Ingredients:
3 cups water |
2 cups dried brown lentils |
1/2 teaspoon salt, divided |
1 cup onion, finely diced |
2/3 cup ketchup |
1/3 cup maple syrup or 1/3 cup barley malt |
1/4 cup prepared mustard |
1/2 teaspoon ground ginger |
1/2 teaspoon vanilla extract |
1/4 teaspoon ground allspice |
1/4 teaspoon liquid smoke |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 350°F.
2. Combine water, lentils, and 1/4 teaspoon salt in a large saucepan. Bring to a boil and cover the pot, reducing the heat to medium-low. Simmer for 20 minutes (lentils will not be fully cooked). Drain lentils in a colander over a bowl, reserving 1 cup cooking liquid.
3. Combine lentils and diced onion in large covered casserole dish. Combine 1/4 teaspoon salt, reserved cooking liquid, ketchup, and seasonings. Pour the liquid mixture over the lentil mixture, stirring to combine.
4. Bake at 350°F for 1 hour.
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