Cooking Time: 30 mins
Servings 8 to 10
- 2 cups (384 g) dried green lentils
- 4 cups (940 ml) water
- 2 teaspoons olive oil
- ½ cup (80 g) chopped red onion
- 3 medium carrots, peeled and trimmed, minced
- ½ cup (120 g) organic ketchup
- ¼ cup (66 g) tomato paste
- ½ cup (120 ml) water
- ¼ cup (60 ml) apple cider vinegar
- 2 tablespoons (30 ml) liquid smoke
- 2 tablespoons (40 g) agave nectar or pure maple syrup
- 2 tablespoons (30 ml) vegan Worcestershire sauce
- 2 tablespoons (30 g) Dijon mustard
- 1½ teaspoons onion powder
- ½ to 1 scant teaspoon fine sea salt, or to taste
- ⅛ to ½ teaspoon cayenne pepper, or to taste
Rinse and drain the lentils thoroughly. Pick through them to get rid of any stones
or debris. Put them in a big pot and cover with water. Bring to a low boil over
medium-high heat, then lower to a simmer. Cook, uncovered, for 30 minutes, or
until tender but not mushy. If necessary, add more water to just cover the lentils.
The cooking time will vary according to the freshness of the lentils. Drain and set
aside once cooked.
In a medium skillet over medium-high heat, heat the oil. Reduce the heat to
medium and cover with a lid after adding the onion and carrots. Cook for about 10
minutes, stirring occasionally, until the vegetables are tender.
Preheat the oven to 350°F (180°C/Gas 4).
Whisk together the ketchup, tomato paste, water, apple cider vinegar, liquid
smoke, agave or maple syrup, Worcestershire sauce, mustard, onion powder,
salt, and cayenne pepper in a 10-inch (25-cm) oven-safe dish. Stir in the cooked
lentils and carrots until evenly coated with the sauce. Bake for 30 minutes, or until
the edges of the sauce are slightly caramelized.
Once cooled, this dish can be covered and refrigerated for up to 5 days. It can
also be frozen for up to 3 months.