Aunt Mabel's Haystack Baked Lentils was inspired by stories my mom used to tell me about her family visiting their Auntie Mabel in a Métis Settlement near Prince Albert, Saskatchewan.
Recipe by Jenni Lessard on December 13, 2022
Prep time: PT10M
Cook time: PT96M
Total time: PT106M
Keywords
canola oil, indigenous, lentil
Ingredients
1 1/2 cups green lentils, (rinsed)
19 oz can diced tomatoes, (undrained)
1 Tbsp apple cider vinegar
2 Tbsp molasses
3 cups water
2 Tbsp brown sugar
1 1/2 tsp ground cumin
1/2 tsp ground ginger
1 tsp salt
1/4 tsp freshly ground black pepper
1 bay leaf
2 Tbsp canola oil
1 carrot, (diced)
1 celery stalk, (diced)
1 onion, (diced)
2 cloves garlic, (minced)
Categories
Side Dish
Cuisine
Bake
Steps
Place rinsed lentils in a bean pot or 8 cup (2L) casserole with tomatoes, vinegar, molasses, water, brown sugar, cumin, ginger, salt and pepper and bay leaf.
In large non-stick skillet, heat canola oil over medium heat. Add carrot, celery and onion; cook until softened about 5 minutes. Add garlic, cook an additional minute; add to lentil mixture and stir.
Bake in a 350 °F( 180 °C) oven covered, for 1 hour; uncover, stir and bake an additional 30 minutes to 1 hour until sauce is thickened. Can be served hot or cold and freezes well.
