I love lentils for their versatility. Found this recipe in an old Cooking Light magazine and was taken by this unconventional treatment. Though I have not tried this one, I'm making it public now for all my Zaar buddies. Will update after trying it out.
SERVES 8 (change servings and units)
3 cups water
2 cups dried brown lentils
1/2 teaspoon salt, divided
1 cup onion, finely diced
2/3 cup ketchup
1/3 cup maple syrup or barley malt
1/4 cup prepared mustard
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon liquid smoke
1/4 teaspoon black pepper
Preheat oven to 350°F.
Combine water, lentils, and 1/4 teaspoon salt in a large saucepan.
Bring to a boil and cover the pot, reducing the heat to medium-low.
Simmer for 20 minutes (lentils will not be fully cooked).
Drain lentils in a colander over a bowl, reserving 1 cup cooking liquid.
Combine lentils and diced onion in large covered casserole dish.
Combine 1/4 teaspoon salt, reserved cooking liquid, ketchup, and seasonings.
Pour the liquid mixture over the lentil mixture, stirring to combine.
Bake at 350°F for 1 hour.