Maple Baked Lentils with Sweet Potato
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Ingredients
2 cups dry green lentils 1 sweet onion, diced 3 garlic cloves, minced 1 sweet apple, peeled and diced (I used Gala) 1 medium sweet potato, peeled and diced 14-oz can diced tomatoes (about 1.5 cups) 1.5 tbsp pure maple syrup 1 tbsp blackstrap molasses 1/2-1 tsp fine grain sea salt + ground pepper, to taste 1-2.5 tbsp apple cider vinegar, to taste |
Directions
1. Cook lentils in 4 cups of water. Turn heat to high and bring to a boil. Reduce heat to low-medium and simmer for about 30 minutes, uncovered, stirring often. Add more water if necessary. Lentils are ready when they are just tender (but not mushy) and most of the water is absorbed. 2. Preheat oven to 375F. Mix lentils, onion, garlic, apple, sweet potato, tomatoes (with juice), maple syrup, blackstrap molasses, mustard, salt, and pepper. Stir well to combine. Add half of the apple cider vinegar. 3. Cover with lid (or tin foil in a pinch) and bake at 375 for 20-25 minutes. Remove from oven, uncover, and stir. Bake for another 8-12 minutes, uncovered, until the sweet potato is tender. |