| 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
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””