Maple-Espresso Baked Lentils –

Maple-Espresso Baked Lentils

  By lentilsorg      

July 17, 2015

.0 0

This recipe brings lentils into a baked bean-like recipe along with flavours of maple and espresso for an unforgettable side dish.

  • Prep: 10 Minutes
  • Cook: 55 Minutes
  • 10 Minutes

    55 Minutes

    1 Hour 5 Minutes

  • Yields: 8-10


  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.


4-6 slices bacon, chopped

1 small onion, chopped

3 garlic cloves, chopped

1 cup (250 mL) dry red lentils

3 cups (750 mL) chicken or onion stock

ΒΌ 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 Tbsp (15 mL) tomato paste

1 Tbsp (15 mL) grainy mustard

2 tsp (10 mL) espresso powder or instant coffee granules (optional)

to taste salt and freshly ground black pepper


Nutrition Facts

Serving Size1/4 cup ( 125 mL)
Sodium240 mg
Potassium195 mg
Protein6 g
Cholesterol5 mg
Sugar9 g
Total Fat5 g
Saturated Fat1.5 g
Total Carbohydrates23 g
Dietary Fiber2 g