Baked Lentils

1. Soak lentils for at least 8 hours. Rinse and drain lentils.

2. In a large oven-safe pot or Dutch oven, add lentils along with filtered water. Turn heat to high and bring to a boil.

3. Reduce heat to low-medium and simmer for about 15 minutes, uncovered, stirring often.

4. Add more water if necessary. Lentils are ready when they are just tender (but not mushy) and most of the water is absorbed.

5. Preheat oven to 375F.

6. Peel and dice onion, apple, and sweet potato finely.

7. Add onion, garlic, apple, sweet potato, tomatoes (with juice), maple syrup, black strap molasses, mustard, salt, and pepper to the pot with the lentils.

8. Stir well to combine. Add half of the apple cider vinegar (you’ll add the rest later if desired).

9. Cover with lid (or tin foil in a pinch) and bake for 20-25 minutes. Remove from oven, uncover, and stir.

10. Bake for another 8-12 minutes, uncovered, until the sweet potato is tender.

11. Stir in the rest of the apple cider vinegar if desired and season with salt and pepper to taste before serving.