Baked Lentils – Barbeque Style

Years ago, when my niece Karen and her BFF Charlene were in high school, I told them about a baked lentil dish I had come across in Cooking Light magazine. “Make it for us,” they cried, “it sounds soooo good!” For one reason or another it was a long time before we finally found time for us all to have dinner at my place and eat the by-then fabled dish. The lentils had taken on an almost mythic quality. Every time we saw each other, the dish would come up “When are you going to make it for us, Judy? We can’t wait! It sounds so good!” they said in excited, quivery voices.

Yikes! I’d created two little lentil monsters! What if the lentils didn’t measure up to the larger-than-life quality that was being ascribed to them?

When the moment of reckoning came, they leaned in close, took a whiff and tasted. Dreamy looks spread across their faces. “Whoaaa, this is even better than we expected!”

Karen and Charlene are both doctors now- Karen, a resident in pediatrics and Charlene, a resident in internal medicine. This post is dedicated to them and all young women out there – hold on to that sense of wonder and love for life always.

And back to the lentils…

Always rinse and sift through for little pebbles. I like glass pie plates for this type of thing.

Adapt spice mix to your taste

Drain over bowl

Mix cooked lentils with raw diced onion directly in baking dish.

BBQ lentils in oven.

Done!

Baked Lentils – Barbeque Style

Ingredients:

Directions:

Preheat oven to 350°.

Combine water, lentils, and 1/4 t. salt in a large saucepan. Bring to a boil, then reduce heat to medium-low and cover. Simmer for 20 minutes.

Drain lentils in a colander over a bowl, reserving 1 c. cooking liquid.

Combine lentils and diced onion in an 11×7-inch baking dish. Combine 1/4 t. salt, reserved cooking liquid, ketchup, and the remaining ingredients.

Pour ketchup mixture over the lentil mixture, stirring to combine. Bake for 1 hour, or until all liquid is absorbed.

Secret Ingredient

About 8 servings.