Boston Baked Lentils Food

BAKED LENTILS WITH CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
• Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.

CHEF JOHN'S BOSTON BAKED BEANS

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

BOSTON BAKED LENTILS

Steps:

• Add lentils to water, bring to a boil and simmer for 30 minutes or until tender but still remain whole.
• Drain any excess water from the lentils.
• Stir the remaining ingredients in with the lentils.
• Turn the mixture out into an ovenproof casserole and bake at 350°F for 45 minutes.

BAKED LENTIL CASSEROLE

Steps:

• Preheat oven to 350.
• Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
• Cover and bake for 45 minutes.
• Remove from oven and stir in tomatoes.
• Recover and bake an additional 15 minutes.
• Remove from oven and sprinkle with cheese.
• Bake uncovered for 5 minutes or until cheese is melted.
• Remove bay leaf before serving.

RANCH-STYLE BAKED LENTILS

Steps:

• Rinse the lentils. In a heavy saucepan, bring lentils, salt and 4 cups water to a boil. Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender. , Meanwhile, cook beef over medium heat in a skillet until meat is no longer pink. Drain excess fat. Stir in soup mix, ketchup, mustard, vinegar and remaining water. Gently stir in lentils. Spoon into a 2-qt. baking dish. Cover and bake at 400° for 30-35 minutes.

BARBECUE "BAKED" LENTILS

Steps:

• 1 Combine the lentils, stock, garlic, onion, ketchup, sugar, molasses, paprika, chili powder, salt, cumin, cinnamon and black pepper in the canister of an Instant Pot or other multicooker
• 2 Stir to evenly distribute, then cover the Instant Pot (the steam valve should be turned to "pressure" or "sealing") and cook on high pressure for 35 minutes
• 3 Allow the pressure to release naturally for at least 15 minutes, then turn to "venting" to release the remaining pressure
• 4 (Alternately, you can cook the lentils in a slow cooker on low heat for 3 1/2 to 4 hours, until the lentils are falling-apart tender
• 5 To make the lentils in a Dutch oven, increase the stock to 4 cups, bring the mixture to a boil on the stove top, then transfer to a 300-degree oven and bake with the lid on on the middle rack for 2 hours, checking occasionally and adding more stock if the mixture looks dry
• 6 )
• 7 Remove the lid, stir, taste, and season with more salt and pepper, if needed
• 8 You can add an extra splash of stock if you want to thin the lentils out a bit, or turn on the saute function on HIGH and reduce if the mixture seems too watery
• 9 Garnish with chives or scallions, if desired
• 10 Serve warm