Lentils get dressed up with fresh pineapple chunks in this dish that has the appeal of baked beans.
2 cups brown or green lentils
4 cups water
1 onion, chopped
2 carrots, cubed
2 teaspoons sea salt
Black pepper to taste
¼ cup molasses
¼ cup maple syrup
1 6oz (170g) can tomato paste
2 tablespoons apple cider vinegar
1 tablespoon prepared mustard
½ teaspoon garlic powder
1 cup fresh pineapple cut into small chunks
Small handful parsley, chopped
Note: While not necessary, soaking the lentils overnight, this will make the lentils easier to digest. If lentils were soaked, drain and rinse before adding to the pot.
Place the lentils in a large pot, add water, onion, carrots, salt and pepper. Bring to a boil over medium-high heat, covering with a lid. Once boiled, reduce heat to medium-low and simmer for 30 minutes.
Add maple syrup, molasses, tomato paste, apple cider vinegar, mustard and garlic powder and continue to simmer for another 10 minutes.
Remove from heat and stir in the pineapple, serve topped with fresh parsley.
Makes 8 servings
