Baked lentils

Ingredients

2 cups (384 g) dried green lentils
4 cups (940 ml) water
2 teaspoons olive oil½ cup (80 g) chopped red onion
3 medium carrots, peeled and trimmed, minced½ cup (120 g) organic ketchup¼ cup (66 g) tomato paste½ cup (120 ml) water¼ cup (60 ml) apple cider vinegar
2 tablespoons (30 ml) liquid smoke
2 tablespoons (40 g) agave nectar
or pure maple syrup
2 tablespoons (30 ml) vegan
Worcestershire sauce
2 tablespoons (30 g) Dijon mustard
1½ teaspoons onion powder½ to 1 scant teaspoon fine sea salt,⅛ to ½ teaspoon cayenne pepper,


Directions

Rinse the lentils and drain well. Pick through them to remove any stones or other debris. Place them in a large pot and cover with the water. Bring to a low boil over medium-high heat, and then reduce the heat to a simmer.

Cook uncovered until tender but not mushy, about 30 minutes. Add water if necessary to make sure the lentils are barely covered. The cooking time will depend on the freshness of the lentils. Once cooked, drain and set aside.

Heat the oil in a medium skillet over medium-high. Add the onion and carrots, lower the heat to medium, and cover with a lid. Cook until tender, about 10 minutes,
stirring occasionally.

Preheat the oven to 350°F (180°C, or gas mark 4). In a 10-inch (25 cm) oven-safe dish, whisk to combine the ketchup, tomato paste, water, apple cider vinegar, liquid smoke, agave or maple syrup, Worcestershire sauce, mustard, onion powder, salt, and cayenne pepper.

Add the cooked lentils and carrots and stir until they are coated with the sauce. Bake for 30 minutes until the sauce is slightly caramelized on the edges.