Hands-on Time
25 Mins
Total Time
55 Mins
Yield
Makes 11 cups
Photo: Jennifer Davick; Styling: Buffy Hargett

How to Make It

Step 1

Melt butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients, and sauté 5 to 6 minutes or until tender. Add tomatoes, next 5 ingredients, and 5 cups water.

Step 2

Bring to a boil; reduce heat to medium, and cook, stirring occasionally, 30 minutes or until lentils are tender. Stir in basil just before serving.

Step 3

The Sandwich: Layer chutney, Havarti cheese slices, deli pork slices, and Dijon mustard between multigrain bread slices. Spread outside of sandwiches with butter; cook on a hot griddle over medium heat 3 minutes on each side or until lightly browned.

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