- 1 lb Lentils
- 1 White Onion - Finely Chopped
- 2 lg or 4 sm Cloves Garlic - Minced
- 3 Tbsp Molasses
- 3 Tbsp Low Sodium Tamari (or Soy, Coconut Aminos, Vegan Worcestershire Sauce)
- 3 Tbsp Apple Cider Vinegar
- 2 Tbsp Ketchup
- 3 Bay Leaves
- 2 1/2 Cups Tomato Purée
- 4 Cups Low Sodium Vegetable Broth (+ 2 Cups on standby if needed)
- S&P as desired
- Opt: Parsley to decorate or favorite herb
- Soak the beans for 8 hours or overnight. Drain and rinse.
- Add a splash of the vegetable broth to a big pot with a tight fitting lid. Add the onions and garlic, cook for 4 minutes or until soft. Add all of the ingredients, less the additional 2 cups of broth on standby and parsley.
- Bring to a simmer. Cover. Cook on low, stirring occasionally until the beans are cooked. Aproximately 45 minutes to an hour. Mine went an hour.
- Serve hot with a little parsley on top for decoration or chopped parsley for color and flavor in each bite. Enjoy!
- Use any bean of choice. Modify cooking time as needed.
- Shortcut: Use pre-cooked beans, even a can of beans, use less broth, cook 20-30 minutes on low to let the flavors come together.
- Replace ketchup with 2 tbsp tomato paste; add 1 tbsp sweetener of choice.
- Tomatoe Purée? Purée fresh tomatoes in a blender or food processor. Use canned for shortcut.
- Use up to 3 Tbsp Sweetener of choice to make them sweeter.
- Add smoked paprika and / or cayenne if you fancy.