When I first saw a recipe for this I was both instantly jealous and urberly excited. Thoughts of ‘Why didn’t I think of that?’ and ‘Do I have all those ingredients on hand?’ simultaneously ran through my head. The heartiness and health of lentils sauced in all that is baked bean flavor, ahh I could not wait to make this! Thanks to Tara from Seven Spoons for sharing this!
Baked beans hold a special place in my heart and belly, lentils make it that.much.better. And to top if off there’s bacon! I’m sure most of you agree, anything is better with bacon. Apparently even cupcakes are good with bacon, have you ever seen Cupcake Wars?! My new obsession! (until we get rid of cable again…)
Onions also make a highlight in this dish. Sautéed and stirred in raw, onion in two forms captures the best of both worlds.
Tara only used red lentils, I used both green and red. In my free time I like to imagine red lentils floating around by the boat load in my pantry when in reality I could barely scrap together 2 cups. I’d recommend sticking to one kind of lentil, the cooking time differs a little and crunchy lentils aren’t what your going for.
The only ingredient I needed to purchase for this dish was mustard powder. And based off how fast these lentils disappeared, I know I’ll be using that bad boy up in no time.
Special ingredients include raw onion, cinnamon, and allspice.
Ok it’s not the prettiest, but it’s good. Really really good. So good, dare I say it, you could be the one to beat for a Superbowl one-pot-meal cook-off.
A little bacon topping always helps to sway the judges.
Don’t forget the punch-you-in-the-face-flavor of raw onions. A little goes a long way.
Leftovers are a given. And like all good things, they get better with age. But day 5 is usually my max.
So get to it! Let this bad boy simmer all Sunday long. jk it doesn’t take that long, only about an hour. And worth every bite!
Note: I made a few changes to Tara’s recipe and most of it stemmed from needing more liquid to get the texture I was craving: thick soupiness. More liquid (aka water) meant needing more flava, and that’s where my version took off.
lentils baked beans style
Cook Time: 1 hour
Ingredients (6-8 servings)
- 5 slices bacon
- 1.5 yellow onion, diced
- 3 garlic cloves, minced
- 2 cups lentils, thoroughly rinsed
- 5.5-6 cups water
- 1/2 c. ketchup
- 1/4 c. yellow mustard
- 2 Tbsp maple syrup
- 3 Tbsp cider vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp raw sugar
- 1 tsp freshly ground black pepper
- 2 Tbsp mustard powder
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 2 bay leaf
- 1 tsp smoked salt
- pinch red pepper flakes
Preheat the oven to 350 degrees
In a large dutch oven (the kind that can go on the stove-top and in the oven) fry the bacon over medium-high heat until crisp, remove to paper towels. Add the onion to the bacon fat and saute for a few minutes, then add the garlic and cook for another minute or two.
Add the lentils, water, ketchup, yellow mustard, maple syrup, mustard, vinegar, Worcestershire sauce, sugar, pepper, mustard powder, allspice, cinnamon, bay leaf, smoked salt and red pepper flakes. Stir well to incorporate everything. Bring to a boil. Cover, place in oven, and bake for 45 minutes – 1 hour, or until lentils are tender.
Adjust seasoning and water content if needed. Serve immediately or later.