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Sweet-And-Sour Lentil Casserole

Fat.Freedom's picture
Ingredients
  Barley 6 Teaspoon
  Lentils 1 Cup (16 tbs), dried
  Water 3 1⁄2 Cup (56 tbs)
  Onion 1 , chopped
  Carrots 2 , diced
  Fresh mushrooms 1⁄2 Cup (8 tbs), sliced
  Salt 1⁄2 Teaspoon
  Bay leaf 1
  Sugar 3 Teaspoon
  Vinegar 2 Teaspoon
  Garlic 1 Clove (5 gm), pressed
  Prepared mustard 1 Teaspoon
Directions

1. Wash and drain barley and lentils. Combine lentils, barley, water, onion, carrots, mushrooms, salt, and bay leaf. Bring to boil, cover, reduce heat, and simmer 45 minutes.
2. Strain and reserve liquid. Remove bay leaf. Put cooked mixture into a 2 quart casserole.
3. Combine sugar, vinegar, 1/3 cup reserved liquid, garlic, and mustard. Pour over lentil mixture.
4. Bake at 350° for 20 minutes or until liquid is absorbed.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Healthy

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