Have you heard about this recipe? Take my advice and don't wait for summertime to make this wonderful side dish, even though we always think of baked beans as a picnic dish. These lentils would be perfect with a pork chop, although I had it next to a piece of chicken. I couldn't stop eating it. Addictive. Would you believe later that night I was spooning it out of the fridge cold?
Some bench notes from the original recipe: when....and notice I said when, not if....you make it, rinse the lentils until the water runs clear. And use red lentils. I happened to have some thick cut bacon and used that, so did not add the extra oil that's on the ingredient list. The only thing I changed in the original recipe (why bother messing with perfection?) was taking the lid off the baking dish the last 15 minutes so the liquid would cook off before it became mush. It took an additional 5 or 10 minutes. This will all depend on your oven. Check after about 40 minutes and if you still see a lot of fluid, remove the top and bake until it's nearly gone. I also used some toasted whole wheat naan for serving.
Lentils Like Baked Beans
From The Art of Living According to Joe Beef via Seven Spoons
4 slices bacon, finely chopped
1 yellow onion, finely diced
1/2 teaspoon minced garlic
2 cups red lentils, rinsed and picked over
4 cups water
1/4 cup ketchup
2 tablespoons maple syrup, plus more as needed
2 tablespoons neutral oil
2 tablespoons Colman's mustard powder
1 tablespoon cider vinegar, plus more as needed
1 teaspoon ground pepper, plus more as needed
1 bay leaf
Preheat the oven to 350°F
In oven proof pot with lid, fry bacon over medium-high heat until crisp. Add the onion and cook, stirring, for about 4 minutes, or until softened. Then add the garlic and cook for 1 minute longer.
Add the lentils, water, ketchup, maple syrup, oil, mustard, vinegar, pepper and bay leaf. Stir well and season with salt. Bring to a boil. Cover, place in oven, and bake for 45 minutes, or until lentils are tender.
Taste and correct the seasoning with salt, pepper, maple syrup, and vinegar. Serve hot now or later. Serves 4.