I am not a vegetarian but I end up eating that way a lot because I love vegetables so much. I also love some of the great recipes on vegetarian and vegan sites. One of my favorites is www.ohsheglows.com. She has tons of great vegan recipes and I tried this one over the weekend. It’s simple and filling. I made mine salt free and modified the cooking time a bit. Click here for the original recipe.
Cook 2 cups dry lentils until tender but not mushy. Use a little less than 4 cups of water and they should absorb it all
Dice 1 sweet onion, 3 cloves garlic, and one sweet potato. I left the peel on because: 1. I’m lazy 2. I like the peel
Same goes for 1 sweet apple- diced and unpeeled. I used a Gala apple. I buy bags of small apples at Trader Joe’s to use for cooking, baking and smoothies.
In a LARGE oven proof pot or baking dish combine the lentils and chopped veggies. I had to switch pans twice in order to be able to really blend it all together.
To this mixture I added:
1 can diced tomatoes including the liquid (I used salt free)
2 Tablespoons Maple Syrup (the real kind please, not the artificially flavored corn syrup)
2 Tablespoons Molasses-
2 Tablespoons Apple Cider Vinegar, a small dollop of yellow mustard. I did not add salt or pepper.
Bake covered at 375 for at least 45 minutes, uncovering for last 20 minutes. The original recipe called for a shorter time but I found that it needed almost an hour for everything to bake tender.
I served over brown rice. This was good but next time I might add curry, salt, or tumeric (which is my new favorite spice!!) to give it a little more flavor. I also would cut the recipe in half because I have enough of this to feed a vegan army. Luckily, it will freeze well in individual containers for meals on the go.