BAKED LENTILS (LINZEN)
This comforting Baked Lentils recipe, adapted from a 1900s cookbook, offers a hearty and satisfying vegetarian main course. The lentils are simmered with onions and smoked meat, then baked to tender perfection. The result is a rich, savory dish with a slightly smoky flavor, perfect for a cold evening. Serve with crusty bread for a complete meal.
Ingredients
- 1/2 pound Lentils
- 4 cups Water (Quantity estimated (not specified in original recipe))
- 1 small Onion
- 3 ounces Smoked bacon or salt pork (Originally smoked fat meat. Substituted with bacon or salt pork for modern preference.)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
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Instructions
- 1Pick over and wash the lentils. Place them in a bowl and cover with cold water. Let them soak overnight, or for at least 8 hours.
- 2In the morning, drain the lentils. Place them in a large saucepan with 4 cups of fresh water. Bring to a boil over medium-high heat. As the water boils, the lentils will rise to the top. Skim off any foam or lentils that rise to the surface.
- 3Preheat oven to 350°F (175°C). Transfer the lentils to a baking dish. Add the onion and the smoked bacon or salt pork to the center of the dish. Pour in 1 cup of boiling water, mixed with the salt and pepper.
- 4Bake in the preheated oven for 4-5 hours, or until the lentils are tender and have absorbed most of the liquid. Check periodically and add a little water if needed to keep the lentils moist.
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