Prep 10 mins
Cook 1 hr 30 mins
A quick and delicious meatless entree or side dish that we all love out here at the river. Originally posted back in Nov 13 1996 in the Juniata Sentinel, a local paper and shared by my wonderful MIL.
- 2 cups dry lentils
- 5 cups water
- 1 tablespoon molasses
- 1 teaspoon oil
- 1 chopped onion
- 1 (28 ounce) can tomatoes
- 1 teaspoon salt
- Bring water to boil in a pot.
- Add lentils and simmer for 20 minutes or until water is absorbed.
- Add rest of ingredients.
- Place in baking dish and bake at 350 degrees for one hour or more.
i was pleased with this one if only for the simplicity of the ingredients and how adaptable the end result is. it uses ingredients always on hand and really is very healthy. we have been using in packed lunches this week - sliced and put in a wholemeal bread bun with lots of lettuce, cucumber, tomato and red onion. i am going to try it hot next with some onion gravy and mashed potatoes. a lovely recipe. thank you,