Friday, February 26, 2010

Lenten Lentils: Pineapple Lentils


1 1b. brown lentils, rinsed and sorted
8 oz. can pineapple tidbits or crushed pineapple in 100% juice, drained with juice reserved
4 cups water
1/2 cup low-sodium soy sauce
1/4 cup lemon juice or vinegar 
3 Tbs. molasses
1 Tbs. dry mustard
2 tsp. chili powder
1 tsp. ginger
1 tsp. cumin
1/2 tsp. pepper
1 clove garlic, minced

Combine all the ingredients except for the pineapple in a baking dish (Set aside the pineapple, but add the juice at this point). Cover and bake at 350 for an hour to an hour and a half. After about 45 minutes of baking, stir in the pineapple, and add more water, if needed. You can also make this in a crockpot, cooking about 8 hours on low or 4 hours on high, adding the pineapple in the last half hour or so.

I like to make crockpot meals on Mondays during Lent because we have Great Compline that night with no meal at the church. It makes life so much easier on those nights knowing dinner will be ready when I get home from work. While this dish has a fairly long list of ingredients, it's really simple to make, which is definitely a plus for Lent. And you can be pretty flexible about the seasonings. Feel free to adjust them to your taste or omit or substitute something if you don't have all of these on hand.

I serve this over rice, as you can see in the picture. This actually shows leftovers.  The rice and lentils were stored together so the rice has absorbed the juice from the lentils, which is pretty yummy.  We usually eat this with sweet potatoes, also seen in the picture, and a green salad or other green vegetable. This recipe easily serves 12.  I generally either make a half batch or freeze half of it.  It freezes really well. I recommend adding the pineapple after it defrosts if you want it to hold its shape, but it's pretty tasty either way.


  1. I really like the contrasting textures and flavors of the pineapples and lentils.


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