Aunt Mabel’s Haystack Baked Lentils
Aunt Mabel's Haystack Baked Lentils was inspired by stories my mom used to tell me about her family visiting their Auntie Mabel in a Métis Settlement near Prince Albert, Saskatchewan.
Print
Pin
Email
Share
Servings: 12
Ingredients
- 1 1/2 cups green lentils, rinsed
- 19 oz can diced tomatoes, undrained
- 1 Tbsp apple cider vinegar
- 2 Tbsp molasses
- 3 cups water
- 2 Tbsp brown sugar
- 1 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 bay leaf
- 2 Tbsp canola oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 2 cloves garlic, minced
Instructions
- Place rinsed lentils in a bean pot or 8 cup (2L) casserole with tomatoes, vinegar, molasses, water, brown sugar, cumin, ginger, salt and pepper and bay leaf.
- In large non-stick skillet, heat canola oil over medium heat. Add carrot, celery and onion; cook until softened about 5 minutes. Add garlic, cook an additional minute; add to lentil mixture and stir.
- Bake in a 350 °F( 180 °C) oven covered, for 1 hour; uncover, stir and bake an additional 30 minutes to 1 hour until sauce is thickened. Can be served hot or cold and freezes well.
Video
Nutrition Facts
Aunt Mabel’s Haystack Baked Lentils
Serving Size
125 mL
Amount per Serving
Calories
139
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.2
g
1
%
Cholesterol
0
mg
0
%
Sodium
321
mg
14
%
Potassium
213
mg
6
%
Carbohydrates
23
g
8
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.