Baked Lentils
Yield: 8 servings
Ingredients
- 1 cup uncooked French lentils
- 12 oz pkg bacon, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 1/2 tsp minced garlic
- 6 oz can tomato paste
- 1/2 cup pure maple syrup
- 1/3 cup coconut sugar
- 1/4 cup water
- 3 Tbsp white vinegar
- 1 tsp salt
- 3/4 tsp ground mustard
- 3/4 tsp paprika
- 3/4 tsp chili powder
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
Directions
- Preheat oven to 350°F. Grease large casserole dish with nonstick cooking spray; set aside.
- Prepare lentils according to package directions; set aside.
- Cook diced bacon in large Dutch oven set over medium-high heat for 5-10 minutes. Drain excess grease, leaving a little behind to cook veggies. Add pepper and onion. Reduce heat to medium and cook 10 minutes, until veggies are translucent and tender. Add garlic and cook 2 minutes longer. Remove Dutch oven from heat.
- Stir in lentils, tomato paste, maple syrup, coconut sugar, water, vinegar, and spices. Mix until thoroughly combined.
- Pour mixture into prepared casserole dish. Cover with foil and bake 30 minutes. Remove foil and bake additional 30 minutes.
- Allow dish to cool 15 minutes, then serve warm.
Recipe adapted from "Baked Beans" found on page 128 in Danielle Walker's Against All Grain Celebrations cookbook.
