Barbecued Lentils
Source: adapted from the USA Dry Pea and Lentil Council
2-1/3 cups lentils (1 lb), rinsed
5 cups water (can use ham broth for smokey, salty flavor)
1/4 cup molasses
1/2 cup brown sugar
1 T vinegar
1 tsp prepared mustard
1 tsp Worcestershire sauce (may use vegetarian variety)
16 ounces tomato sauce
2 T minced onions
Add lentils to water or broth, bring to a boil and simmer for 30 minutes or until tender but whole.
Add molasses, brown sugar, vinegar, mustard, Worcestershire sauce, tomato sauce and onions to the cooked lentils, stirring to combine.
Bake at 350 for 45 minutes or longer as needed.
Yield: 8 servings