Bean Pot Baked Lentils
A hearty baked lentil dish with sweet and tangy flavors, perfect for comforting dinners or vegetarian meals, combining savory lentils with molasses, catsup, and onions.
Ingredients
Instructions
- Rinse the lentils and drain.
- Combine the lentils, chopped onion, and salt in a saucepan.
- Bring the mixture to a boil.
- Cover and simmer for 45 minutes.
- Stir in brown sugar, catsup, molasses, and vegetable oil.
- Turn the mixture into a 1-quart bean pot or casserole dish.
- Bake uncovered at 350°F for 1 1/4 hours.
Tips & Substitutions
For a flavor boost, consider adding diced carrots or bell peppers when simmering the lentils. If you don’t have molasses, maple syrup can be a good substitute. Ensure the lentils are rinsed well to remove any debris. If you prefer a spicier dish, a pinch of cayenne pepper can enhance the flavor profile. This dish is perfect for meal prepping as it holds well in the fridge.
Serving Suggestions
Serve the baked lentils warm, garnished with fresh parsley for a pop of color. This hearty dish pairs beautifully with a side of cornbread or a fresh salad. For a complete meal, consider serving it alongside Lane'S Applesauce, which adds a sweet contrast to the savory flavors. It also makes for a great filling in wraps or as a topping for baked potatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm in a saucepan over low heat, stirring occasionally, or microwave in a covered dish for 2-3 minutes, adding a splash of water if it seems dry. This dish can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Pot Baked Lentils contains roughly 806 calories, with 6g protein, 184g carbohydrates, and 8g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2100mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned lentils instead of dried ones?
Yes, you can use canned lentils to save time. However, you should reduce the cooking time significantly, as canned lentils are already cooked. Simply rinse and add them at the end of the simmering process, stirring in the other ingredients before baking.
Is this recipe suitable for vegans?
Absolutely! This recipe is naturally vegan-friendly as it contains no animal products. The combination of lentils, molasses, and brown sugar provides a hearty and satisfying meal that aligns perfectly with vegan recipes.
What can I serve with baked lentils?
Baked lentils are versatile and can be served with a variety of sides. Consider pairing them with a crisp green salad or roasted vegetables. They also work well with a side of rice or quinoa, enhancing the meal's overall texture and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).