Sweet-And-Sour Lentil Casserole
|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|
|Garlic||1 Clove (5 gm), pressed|
|Prepared mustard||1 Teaspoon|
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 350Â° for 20 minutes or until liquid is absorbed.