Maple Baked Lentils
Recipe type: Main Course
Cuisine: Vegetarian Mains
Prep time: 
Cook time: 
Total time: 
Serves: 4 large servings
The humble red lentil stars in this to-die-for simple and frugal baked lentil dish. Perfect served over rice or quinoa for the 'perfect protein' belly-filling meal.
  • 1 cup red lentils
  • 2 cups vegetable stock (or 1 vegetable bouillon cube + 2 cups water)
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup, honey or brown sugar
  • 2 tablespoons gluten free soy sauce (such as Bragg's)
  • 2 cloves garlic, minced
  • 1 small onion, minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon red chili flake, optional
  • Salt and pepper, to taste
  • 1 cup finely chopped greens (kale, spinach, arugula, etc)
  1. Preheat oven to 375ºF.
  2. Combine all ingredients in a casserole dish with a lid.
  3. Bake in preheated oven until lentils are tender, about 1 hour. (Bake longer - about 30 min more - if using green/brown lentils.)
  4. Remove from oven, stir in chopped greens and place lid on for 5 minutes to let steam through.
  5. Serve hot over cooked brown rice or quinoa.
Recipe by These Things I Love at