| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Beans, Crowd pleas, Gluten free | 50 | Servings |
INGREDIENTS
| 7 1/2 | lb | Lentils; sorted and rinsed |
| 6 | qt | Water |
| 4 | tb | Salt |
| 5 | c | Ketchup |
| 2 | c | Golden corn syrup |
| 1/4 | c | Molasses |
| 3 | tb | Dry mustard |
| 1 | tb | Worcestershire sauce |
| 1 | c | Onions; chopped |
| 1 | ts | Garlic powder |
INSTRUCTIONS
Combine lentils and water in a large kettle and bring to a boil. Cover and simmer 30 minutes. Add rest of ingredients; combine well and pour into 5 greased 9"x13" baking pans (4 qt capacity]. Cover and bake for 1 1/4 hours. Uncover and bake another 45 minutes. Add water if necessary. Optional: top with bacon that has been cut into small pieces, sauteed slightly and well-drained. Recipe by: Living More With Less by Doris Janzen Longacre Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@uiuc.edu> on Jan 12, 1998
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