Maple-Espresso Baked Lentils
- prep time 1 min
- total time 1 min
- serves 8-10
4-6 slices bacon, chopped
1 small onion, chopped
3 clove garlic, chopped
1 cup (250 mL) dry red lentils
3 cup (750 mL) chicken or onion stock
¼ cup (60 mL) pure maple syrup
2 Tbsp (30 mL) packed brown sugar
2 Tbsp (30 mL) apple cider vinegar
2 Tbsp (30 mL) ketchup or 1 tablespoon (15 mL) tomato paste
1 Tbsp (15 mL) grainy mustard
2 tsp espresso powder or instant coffee granules (optional)
salt and freshly ground black pepper, to taste
1. In a large, heavy oven-proof skillet or shallow pot, cook the bacon over medium-high heat for 3-4 minutes, or until soft; add the onion and cook until the bacon is almost crisp. Add the garlic and cook for another minute.
2. Add the lentils, stock, maple syrup, brown sugar, vinegar, ketchup, mustard, and espresso powder and bring to a simmer, stirring. Season with salt and pepper.
3. Transfer to the oven and bake, uncovered, for 45 minutes, or until the lentils are tender and the mixture is thick and sticky around the edges. If it seems too dry, add some extra stock or water and return it to the oven or simmer on the stovetop until it has the texture you prefer.
4. Serve immediately or cool, then refrigerate overnight or for up to four days; reheat on the stovetop before serving.
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