Aunt Mabel’s Haystack Baked Lentils

1 1/2 cups green lentils, rinsed (375 mL)

1 can (19 fl oz) diced tomatoes, undrained (540 mL)

1 Tbsp apple cider vinegar (15 mL)

2 Tbsp molasses (30 mL)

3 cups water (750 mL)

2 Tbsp brown sugar (30 mL)

1-1/2 tsp ground cumin (7 mL)

1/2 tsp ground ginger (2 mL)

1 tsp salt (5 mL)

1/4 tsp freshly ground black pepper (1 mL)

1 bay leaf (1)

2 Tbsp canola oil (30 mL)

1 carrot, diced (1)

1 celery stalk, diced (1)

1 onion, diced (1)

2 cloves garlic, minced (2)
1. Preheat oven to 350⁰F (180⁰C).
2. Place rinsed lentils in a large bean pot or 8 cup (2L) Dutch oven with tomatoes, vinegar, molasses, water, brown sugar, cumin, ginger, salt and pepper and bay leaf.
3. In large bean pot or Dutch oven, heat canola oil over medium heat. Add carrot, celery and onion; cook until softened about 5 minutes. Add garlic, cook for an additional minute.
4. Add to lentil mixture and stir.
5. Cover and bake for 1 hour; uncover, stir and bake for an additional 30 minutes to 1 hour or until sauce has thickened.
Note: Can be served hot or cold. Freezes well. Leftovers can be added to soups or chili.