Aunt Mabel's Haystack Baked Lentils

Heat a 12-inch cast iron skillet on medium-high heat.

Add 2-3 tablespoons of canola oil to the hot skillet.

Add diced vegetables: rainbow carrots, celery, garlic, and onion to the skillet.

Cook the vegetables until the garlic is crispy and the onions are translucent, stirring occasionally.

In a 11 by 17 baking pan, add the par-cooked vegetables.

Add rinsed small green lentils to the pan.

Add 1 can of diced tomatoes (546 ml or about 2 cups) to the pan.

Stir in 1 tablespoon of brown sugar and 1 tablespoon of honey.

Add cumin, ground ginger (or fresh ginger), and 2 teaspoons of apple cider vinegar to the mixture.

Add 1 teaspoon of molasses, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Mix all the ingredients together in the baking pan.

Add enough water (or brewed coffee) to ensure there is enough liquid in the pan.

Cover the pan with foil.

Bake in the oven at 375°F for about 45 minutes.

Check the dish after 45 minutes; it may need an additional 15 minutes of baking.

Remove the dish from the oven carefully as it will be steamy.

Stir the mixture to combine the liquids.

Serve hot or cold, with a suggested serving size of about 1/2 cup per person.

Toast a baguette to serve alongside the dish.

Add greens like arugula or any other greens for serving.

Equipment Needed

Spice Level:

Dietary

Allergens