Maple Baked Lentils and Sweet Potatoes

This has become one of my favorite recipes.  The original recipe was on one of my favorite blogs, Oh She Glows - http://ohsheglows.com/2013/01/18/maple-baked-lentils-with-sweet-potato-healthy-comfort-food/.  My adaptation is replacing the tomatoes with zucchini and a little extra vinegar.  It was very popular at a recent church potluck - no leftovers!

INGREDIENTS

2 cups dry green lentils

4 cups water

1 sweet onion, diced

3 cloves garlic, minced

1 Gala apple, peeled and diced

1 small zucchini, diced

1 medium sweet potato, peeled and diced small

2 1/2 Tbsp pure maple syrup

2 Tbsp blackstrap molasses

2 tsp yellow mustard

3-5 Tbsp apple cider vinegar

Salt & pepper to taste

COOKING INSTRUCTIONS

Rinse and drain lentils.  In large pot with water, bring to boil.  Reduce heat and cook, uncovered, about 30 minutes, or until lentils are soft but not mushy.

Preheat oven to 375 degrees.

Mix lentils with onion, garlic, apple, zucchini, sweet potato, maple syrup, molasses, mustard, and about 3 Tbsp vinegar.

Transfer to casserole dish, cover with lid or aluminum foil, and bake 25 minutes.

Remove lid/foil, stir, and bake another 8-12 minutes, until sweet potato is cooked.

Add a little more vinegar, salt, and pepper to taste.  Serve with salad or over bread.

Nutritional information: 8 servings, per serving = 96.5 calories, 0.3 g fat, 0 mg cholesterol, 34.3 mg sodium, 20.4 g carbs, 4.2 g dietary fiber, 4 g protein