| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
(2 1/3 c.) lentils, picked over |
| 1 |
sm |
Bay leaf |
| 5 |
c |
Water |
| 2 |
ts |
Salt |
| 1 |
ts |
Dry mustard |
| 1/4 |
ts |
Powdered ginger |
| 1 |
tb |
Soy sauce |
| 1/2 |
c |
Chopped onions |
| 1 |
c |
Water |
| 1/3 |
c |
Honey |
INSTRUCTIONS
A
B
C
A favorite from the More with Less Cookbook:
Combine "A" in a dutch oven or saucepan. Bring to a boil Cover tightly and
reduce heat. Simmer 30 minutes. Do not drain. Discard bay leaf. Preheat
oven to 350. Combine separately and add "B" to lentils. Pour honey over
all.
Cover tightly and bake 1 hour.
The written recipe includes partly stirring in and partly sprinkling on top
4 slices of bacon cut in 1" pieces. I obviously never have, and never
missed it. It also says to take the lid off for the last 10 min to "brown
bacon." Can't remember if I take the lid off anyway. Probably. Also, the
first time I made it I didn't have powdered mustard, so I put in a little
glob of a prepared, whole grain horseradish mustard. I liked it that way,
so that's what I've done ever since. Don't know how much difference that
makes.
I hate baked beans, so I bring this to every baked bean type occassion.
Everyone winds up eating this instead and raving about it.
Posted to fatfree digest V96 #281
From: dana@mattmccoy.com (Dana Muller)
Date: Fri, 11 Oct 1996 09:24:58 -0600
A Message from our Provider:
“Religion: a mirage. Jesus: reality”