HONEY BAKED LENTILS Makes 6 servings
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1 16-ounce package lentils Bring a large pan of water to boil, add the lentils, reduce the heat slightly and cook 25 minutes or until al dente. DO NOT OVERCOOK. Drain well. Preheat oven to 350 degrees. 6 slices turkey bacon, cut into 1/2-inch pieces Place the turkey bacon in a nonstick skillet and cook until browned and cooked through. Remove from the pan. 8 oz kielbasa cut into ½ inch cubes 1 teaspoon olive oil 1 medium onion, finely chopped 1 clove garlic, minced 1 tablespoon grated fresh ginger Place the olive oil in the pan; add the onion, garlic and ginger. Saute, covered, for 10 minutes over medium heat. 1/4 cup honey ½ cup water 1 tablespoon soy sauce 1 teaspoon dry mustard ½ tsp salt Pepper, to taste 3 tablespoons rice vinegar Combine the lentils, turkey bacon, kielbasa, cooked onion-garlic mixture, honey, 1/2 cup water, soy sauce, dry mustard, salt, pepper and rice vinegar. Transfer to a baking dish, cover and bake 45 minutes. Remove the cover during the last 10 minutes of baking time. 2 tablespoons lemon juice 2 tablespoons minced fresh parsley Stir in the lemon juice and parsley. Adapted from "The Lentil and Split Pea Cookbook" edited by Merilee Frets