Lentil Bake

Lentil Bake

2/3 cup lentils, soaked overnight in 3 cups of water, then boiled and simmered for at least 3 hrs, or however long it takes to make them mushy, tender, soft, whatever. Add more water if necessary

½ cup chopped onion
4 cloves garlic, minced
¼ to ½ cup spaghetti sauce
1 pack Equal
1 tbsp rice vinegar, or cider vinegar
a bay leaf
1 tablespoon Dijon mustard
1 tsp stone ground mustard
cinnamon, black pepper, salt


Preheat oven to 300 degrees.

Heat up a pan with soy sauce and chicken broth, let reduce until it is dark colored and thick.

“Saute” the onions and garlic in this for 2 minutes, adding more water/chicken broth if it burns.

Mix onions and garlic with the beans in a casserole dish. Add the rest of the ingredients.

Cover and bake 3 hours in preheated oven, stirring frequently, adding water or chicken brother if necessary. Remove cover, continue baking 30 minutes.
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I can't say that lentils are the prettiest of beans. They're certainly nowhere as cute as the rotund garbanzos, or as elegant as navy beans, but hey, i like their taste.

I took a typical recipe for baked beans, made it lower in calories by eliminating fat and sugar, but tried to keep in the flavor with the soy sauce reduction and the various mustards. I liked it, and I hope someone else might as well. Although who knows. I'm just puttering around the kitchen and having fun making things REALLY really healthy.