Boston Baked Lentils
Satisfy your craving for comfort food with this hearty and flavorful Boston Baked Lentils recipe, a plant-based twist on the traditional Boston baked beans. Packed with tender green or brown lentils simmered in a rich, smoky sauce made from molasses, tomato paste, Dijon mustard, and a hint of apple cider vinegar, this dish strikes the perfect balance of sweet, savory, and tangy. A touch of smoked paprika and Worcestershire sauce deepens the flavor, while a bay leaf infuses aromatic warmth during the slow cooking process. Ready in just 15 minutes of prep and simmered to perfection, these lentils make an excellent main or side dish, paired with crusty bread or a crisp green salad. Perfect for vegans and carnivores alike, this recipe is high in plant-based protein, budget-friendly, and ideal for busy weeknights or meal prep. Indulge in the rich history and comforting flavors of Boston with this easy, wholesome recipe!
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Recipe Information
Ingredients
- 1 cup Dried green or brown lentils
- 4 cups Water
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Tomato paste
- 3 tablespoons Molasses
- 2 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Dijon mustard
- 1.5 cups Vegetable broth
- 1 tablespoon Worcestershire sauce (vegan if desired)
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 1 Bay leaf
- 1 tablespoon Olive oil
- 0.5 teaspoon Ground black pepper
Instructions
Rinse the lentils thoroughly under cold water and pick out any debris. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Finely chop the onion and mince the garlic. Add them to the pot and cook for 3-5 minutes until softened and fragrant.
Add the tomato paste, molasses, and brown sugar to the pot, stirring to combine.
Stir in the apple cider vinegar, Dijon mustard, vegetable broth, Worcestershire sauce, salt, smoked paprika, and black pepper.
Add the rinsed lentils and water to the pot. Stir everything together and bring to a gentle boil.
Reduce the heat to low, add the bay leaf, and cover the pot. Let the lentils simmer for 60-75 minutes until they are tender and the sauce has thickened. Stir occasionally to ensure the lentils don’t stick to the bottom of the pot.
Taste and adjust seasonings as needed, adding more salt or smoked paprika if desired.
Remove the bay leaf and serve the lentils warm as a main dish or side dish. They pair wonderfully with crusty bread or a simple green salad.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3701 mg | 161% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 82.0 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3272 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
