Baked Lentils

Title:
Baked Lentils

Yield:
50 Servings

Categories:
Vegetarian,
Vegan,
Beans,
Crowd
pleas,
Gluten
free




Ingredients:





 7 1/2 lb Lentils; sorted and rinsed


     6 qt Water


     4 tb Salt


     5 c  Ketchup


     2 c  Golden corn syrup


   1/4 c  Molasses


     3 tb Dry mustard


     1 tb Worcestershire sauce


     1 c  Onions; chopped


     1 ts Garlic powder






 Combine lentils and water in a large kettle and bring to a boil. Cover and


 simmer 30 minutes. Add rest of ingredients; combine well and pour into 5


 greased 9"x13" baking pans (4 qt capacity]. Cover and bake for 1 1/4 hours.


 Uncover and bake another 45 minutes. Add water if necessary.


 


 Optional: top with bacon that has been cut into small pieces, sauteed


 slightly and well-drained.


 


 Recipe by: Living More With Less by Doris Janzen Longacre


 


 Posted to Digest eat-lf.v097.n011 by Jenny Herl 
on Jan


 12, 1998