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

Prep Time

Servings

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 (1)

2 Tbsp canola oil (30 mL)

1 carrot, diced (1)

1 celery stalk, diced (1)

1 onion, diced (1)

2 cloves garlic, minced (2)

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.

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 (1)

2 Tbsp canola oil (30 mL)

1 carrot, diced (1)

1 celery stalk, diced (1)

1 onion, diced (1)

2 cloves garlic, minced (2)

Did you know?

21.2 million acres of canola were grown by more than 40,000 Canadian farmers in 2022.

Did you know?

Canola oil is Canada’s No. 1 cooking oil and the second most popular choice in the United States.

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

Cholesterol

0 mg

Sodium

321 mg

Carbohydrates

23 g

Fiber

5 g

Sugar

7 g

Protein

6 g

Potassium

213 mg

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