Dinner
Aunt Mabel’s Haystack Baked Lentils
“I’ve adapted the recipe to use Saskatchewan-grown lentils and I use the oven instead of any sort of situation with hay, but one day I want to try the old method. I love serving these as a side dish at a BBQ meal, with fresh corn, or as a replacement for baked beans in the classic shore lunch, with pan-fried pickerel and crispy potatoes.” – Chef Jenni Lessard
Updated
Ingredients
- 1 1/2 cups green lentils, rinsed (375 mL)
- 1 can (19 fl oz) diced tomatoes, undrained (540 mL)
- 1 Tbsp apple cider vinegar (15 mL)
- 2 Tbsp molasses (30 mL)
- 3 cups water (750 mL)
- 2 Tbsp brown sugar (30 mL)
- 1-1/2 tsp ground cumin (7 mL)
- 1/2 tsp ground ginger (2 mL)
- 1 tsp salt (5 mL)
- 1/4 tsp freshly ground black pepper (1 mL)
- 1 bay leaf
- 2 Tbsp canola oil (30 mL)
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 2 cloves garlic, minced
Directions
- Preheat oven to 350⁰F (180⁰C).
- Place rinsed lentils in a large bean pot or 8 cup (2L) Dutch oven with tomatoes, vinegar, molasses, water, brown sugar, cumin, ginger, salt and pepper and bay leaf.
- In large bean pot or Dutch oven, heat canola oil over medium heat. Add carrot, celery and onion; cook until softened about 5 minutes. Add garlic, cook for an additional minute.
- Add to lentil mixture and stir.
- Cover and bake for 1 hour; uncover, stir and bake for an additional 30 minutes to 1 hour or until sauce has thickened.
Note: Can be served hot or cold. Freezes well. Leftovers can be added to soups or chili.
Nutritional Analysis
| Calories | 139 |
|---|---|
| Total Fat | 3 g |
| Saturated Fat | 0.2 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 321 mg |
| Carbohydrates | 23 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Protein | 6 g |
| Potassium | 213 mg |
