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Baked Lentils (in the style of baked beans)

Servings 0

Ingredients

  • Avocado oil – spray or splash
  • 1 medium onion diced (or equivalent for powdered onions)
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 2 cups green lentils rinsed and any odd items removed (not soaked)
  • 4 cups low-sodium vegetable broth or chicken broth – but then not vegan
  • 2 tablespoons pure maple syrup or less, if you don’t prefer this sweet
  • 1/4 cup tomato paste use a 6oz. can for extra tomato flavor
  • 2 tablespoons fresh lemon or lime juice
  • 1-2 tablespoons dry mustard
  • 1/2 teaspoon fresh ground pepper
  • Sea salt to taste

Instructions

  • Press the SAUTE setting on your Instant Pot or electric pressure cooker and add 1/4 cup water or broth. When hot, add onion and sauté for 4 minutes. Add the smoked paprika and garlic powder, cook for 1 minute, or until fragrant, stirring frequently.
  • Next add the lentils, water/broth, tomato paste, maple syrup, lemon juice, mustard, ground pepper and salt, gently stir until the tomato paste is dissolved completely and everything is well combined.
  • Attach the lid, and make sure the vent is in the SEALED position. On the Instant Pot, push the PRESSURE COOKER button, and manually set at HIGH for 10 minutes (or equivalent on electric pressure cooker). When done, let the steam vent on its own for about 15 minutes. Open the vent to release remaining steam, careful not to burn yourself. Remove lid, lifting away from your face, and let cool a bit; add salt to taste.
  • If too thick, add a 2 tablespoons of water at a time, mix well, and repeat until desired consistency.

SLOW COOKER (no-soak method):

  • In bottom of slow cooker, add the onion, lentils, maple syrup, lemon juice, 3 cups water/broth, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves. Gently stir, until the tomato paste has broken up and dissolved.
  • Cook on HIGH for 8 – 10 hours. Add salt to taste.