1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (265g) Recipe makes 6 servings |
||
| Calories 318 | ||
| Calories from Fat 10 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 616mg | 25% | |
| Potassium 808mg | 23% | |
| Total Carbohydrate 60.9g | 20% | |
| Dietary Fiber 20.4g | 81% | |
| Sugars 19.5g | ||
| Protein 17.7g | 35% | |
people who like this recipe also like:
By: Charlotte J
By: mama's kitchen
By: Sheynath
Black Beans Por Cortesía Leslie With Lime and Cumin
By: Pot Scrubber
By: *Parsley*
Barbecue Baked Lentils
By: AJO
Aug 25, 2008
From fatfreevegan.com. We love this recipe. It's easy and tasty.
SERVES 6
Ingredients
- 3 cups water
- 2 cups dried brown lentils
- 1/2 teaspoon salt, divided
- 1 cup diced onion
- 2/3 cup ketchup
- 1/3 cup maple syrup
- 1/4 cup prepared mustard
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
Directions
1
Preheat oven to 350 degrees.2
Combine water, lentils, and 1/4 teaspoon salt in a large saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain lentils in a colander over a bowl, reserving 1 cup cooking liquid.3
Combine lentils and diced onion in an 11x7-inch baking dish. Combine 1/4 teaspoon salt, reserved cooking liquid, ketchup, and the remaining ingredients. Pour the ketchup mixture over the lentil mixture, stirring to combine.4
Bake at 350 degrees for 1 hour.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Buddha's Happy Belly: Curried Lentils, Cauliflower & Tomatoe
Try these recipes on Food Network:
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
Browse similar recipes by category
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Beans > Lentils
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: Sarah_Jayne
On Nov 6, 2008
This was a different way for us to enjoy lentils. My husband thought it was a bit overly sweet for him but said he liked the concept. I didn't have a problem with it at all. So, I will do it again but with a bit less syrup. Made for Vegetarian Swap.
From: Dreamer in Ontario
On Oct 27, 2008
Sadly I only had enough maple syrup to make half the recipe. It was delicious! I used mixed lentils instead of brown since that was what I had on hand. It absorbed all the cooking liquid so I substituted vegetable broth for the reserved liquid. Made for Veg'n Swap #3.
From: yogi
On Oct 6, 2008
Yummy dish! I did mess with it a tad but the barbecue flavor was the main thing here and it works so well with the lentils... why didn't I ever think of it before? I cut the time and used drained and rinsed canned lentils. Just mixed it all (with a little crushed red pepper flakes) and baked. Also, I didn't have maple syrup but didn't want that to stop me from trying this recipe, so used agave nectar instead.
From: Dom and Amanda
On Sep 10, 2008
This dish was good. A little too sweet for our taste so next time I will use half the amount of maple syrup and maybe add some hot sauce. I think I will also cover the dish before baking as the lentils were a little crunchy.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved