Lentils.org

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Lentils.org

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Sweet & Smoky Lentils

Prep Time: 30 Minutes

Total time: 1 Hour

Servings: 6

These lentils have well-rounded flavour and go so wonderfully with anything that comes off of the grill. Flavours combine and they taste even better the next day!

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 3/4 cups (425 mL) green lentils

    4 cups (1 L) chicken stock, vegetable stock, or water

    2 Tbsp (30 mL) canola oil

    1 onion, diced

    2 garlic cloves, minced

    1 (5.5 oz/156 mL) can tomato paste

    1/4 cup (60 mL) apple cider vinegar

    3 Tbsp (45 mL) maple syrup

    2 Tbsp (30 mL) Dijon mustard

    1 canned chipotle pepper in adobo sauce, minced

    1 tsp (5 mL) ground ginger

    to taste, salt and pepper


Directions

  1. Rinse the lentils and place in a pot with the stock or water. Bring to a boil, cover and reduce heat to low. Cook for 20-25 minutes until the lentils are tender, but not mushy.
  2. Preheat oven to 350°F (180°C). Heat oil in a large pot or Dutch oven over medium-high heat. Add onions and sauté for 5 minutes, until they are translucent. Stir in garlic and cook another minute. Remove from heat.
  3. Drain the lentils, reserving 1 cup (250 mL) of the cooking liquid.
  4. Add the lentils and cooking liquid to the onions. Stir in the remaining ingredients, ensuring all ingredients are well mixed. Cover and bake for 45 minutes. Remove the lid and bake for another 15 minutes and serve.

Quick tip: Substitute 1 tsp (5 mL) ground chipotle pepper or 1/2 tsp (2 mL) smoked paprika for the canned chipotle pepper.
This is a great makeahead dish. The flavours combine and are even more enhanced the next day!


Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 250
  • Total Fat 5 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 39 g
  • Dietary Fibre 11 g
  • Sugar 12 g
  • Protein 13 g
  • Sodium 370 mg
  • Potassium 761 mg
  • Folate 213 mcg