Baked Lentils
- 7 1/2 lb Lentils; sorted and rinsed
- 6 qt Water
- 4 tb Salt
- 5 c Ketchup
- 2 c Golden corn syrup
- 1/4 c Molasses
- 3 tb Dry mustard
- 1 tb Worcestershire sauce
- 1 c Onions; chopped
- 1 ts Garlic powder
Combine lentils and water in a large kettle and bring to a boil. Cover and
simmer 30 minutes. Add rest of ingredients; combine well and pour into 5
greased 9"x13" baking pans (4 qt capacity]. Cover and bake for 1 1/4 hours.
Uncover and bake another 45 minutes. Add water if necessary.
Optional: top with bacon that has been cut into small pieces, sauteed
slightly and well-drained.
Recipe by: Living More With Less by Doris Janzen Longacre
Posted to Digest eat-lf.v097.n011 by Jenny Herl on Jan
12, 1998
simmer 30 minutes. Add rest of ingredients; combine well and pour into 5
greased 9"x13" baking pans (4 qt capacity]. Cover and bake for 1 1/4 hours.
Uncover and bake another 45 minutes. Add water if necessary.
Optional: top with bacon that has been cut into small pieces, sauteed
slightly and well-drained.
Recipe by: Living More With Less by Doris Janzen Longacre
Posted to Digest eat-lf.v097.n011 by Jenny Herl
12, 1998
