Wednesday, April 18, 2007

Barbecue Baked Lentils with Chicken Apple Sausage

Since learning that we will be moving in a few short months, Lee and I have started forming our grocery lists with an eye on clearing out the cupboards.

Some time ago, we bought lentils (I think they were for Smoked Cheddar and Lentil Burgers) and I noticed this week that we still had a couple cups leftover. It's finally starting to warm up here in Chicago and we're not in the mood for soup these days, so I started hunting around for a unique way to use these little beans. Lo and behold, Cooking Light listed a recipe for Barbecue Baked Lentils.

We served the lentils with chicken apple sausage and some Dijon mustard and a side salad--a nice spring welcome at our table.

I made the lentils according to the recipe, but I wouldn't do it again. The method (pre-simmering for 20 minutes, baking with a sauce that includes some of the cooking liquid) is a keeper, but I found the sauce to be one-dimensional and altogether too sweet. Next time, I'd create my own sauce or use one of the fabulous-sounding recipes from Epicurious.

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