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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Lentils Recipe

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This recipe for Baked Lentils is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup dry lentils
1 large chopped onion
1/4 tsp salt (or to taste)
16 oz tomato sauce
2 T worcestershire sauce
1/8 tsp pepper (or to taste)
5 slices bacon, cut in half
Directions:
Directions:
Rinse lentils. Put in large saucepan, cover with water and soak 3 hours. Add onion and salt. Boil gently 2 hours. Drain most of liquid. Add tomato sauce, worcestershire sauce and pepper. Put in 3 qt casserole dish. Arrange bacon on top. Bake covered 2 hours at 350º. Remove cover and bake an additional 30 minutes at 425º. 6-8 servings.
Personal Notes:
Personal Notes:
Heritage Recipe: Jean was a charter member of Aldersgate.

 

 

 

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