Yield
8 servings (serving size: 3/4 cup)

Use all your favorite baked bean ingredients–onion, ketchup, maple syrup, and mustard–but use lentils instead of kidney or pinto beans. The earthiness of the lentils is a good match for the smokiness of grilled meats.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine water, lentils, and 1/4 teaspoon salt in a large saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain lentils in a colander over a bowl, reserving 1 cup cooking liquid.

Step 3

Combine lentils and diced onion in an 11 x 7-inch baking dish. Combine 1/4 teaspoon salt, reserved cooking liquid, ketchup, and the remaining ingredients. Pour the ketchup mixture over the lentil mixture, stirring to combine. Bake at 350° for 1 hour.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

lperejma's Review

kimmer99
July 27, 2014
N/A

seaside725's Review

lperejma
October 25, 2012
I thought this came out a bit dry. It was tasty, but if I were to make it again, I will put it in the crock pot to see how it comes out. I served them with hamburgers and potato salad.

kimmer99's Review

rebelfan
June 10, 2012
N/A

rebelfan's Review

oldruth
February 15, 2012
I think these are yummy and a great way to eat something with BBQ that is a little healthier than regular baked beans. My vegetarian friends LOVE this! And, ditto, it makes a lot!

EdnaLewis's Review

substance
May 26, 2010
This was pretty darn good. I made this as a gluten-free side dish for a picnic. As other reviewers stated, I would halve the recipe; it makes a lot of lentils. I also substituted molasses for the maple syrup for a more authentic BBQ sauce. This is a keeper.

oldruth's Review

seaside725
November 10, 2009
My husband loves this recipe, but with the following changes: I halve it or else we'll be eating it for weeks. I still use the full cup of onion. I don't cook the lentils so long in the boiling step---they end up mushy. Stop simmering them while they're still firm. Also, I've made this with French lentils and regular brown lentils, and we liked both versions. When the lentils are mixed with all the spices and in the pan to be baked, taste them and correct seasonings. I usually serve this with Spicy Chicken Thighs and a salad.

substance's Review

EdnaLewis
September 09, 2009
I thought this was good, but not good enough to make again. Prepared exaclty as written.