Recipe - Baked Lentils

7 One half pound Lentils; sorted and rinsed
6 qt Water
4 tablespoon Salt
5 cup Ketchup
2 cup Golden corn syrup
One fourth cup Molasses
3 tablespoon Dry mustard
1 tablespoon Worcestershire sauce
1 cup Onions; chopped
1 teaspoon Garlic powder

Combine lentils and water in a large kettle and bring to a boil. Cover and
simmer 30 minutes. Add rest of ingredients; combine well and pour into 5
greased 9"x13" baking pans (4 qt capacity]. Cover and bake for 1 One fourth hours.
Uncover and bake another 45 minutes. Add water if necessary.

Optional: top with bacon that has been cut into small pieces, sauteed
slightly and welldrained.

Recipe by: Living More With Less by Doris Janzen Longacre

Posted to Digest eatlf.v097.n011 by Jenny Herl jlherl@uiuc.edu on Jan
12, 1998