Baked lentils
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7½ | pounds | Lentils; sorted and rinsed |
| 6 | quarts | Water |
| 4 | tablespoons | Salt |
| 5 | cups | Ketchup |
| 2 | cups | Golden corn syrup |
| ¼ | cup | Molasses |
| 3 | tablespoons | Dry mustard |
| 1 | tablespoon | Worcestershire sauce |
| 1 | cup | Onions; chopped |
| 1 | teaspoon | Garlic powder |
Directions
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 1¼ 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@...> on Jan 12, 1998
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