The original recipe was for mini loaves, and it works as a big loaf as well, but I find I like the sauce to loaf ration better when I cook it in a baking pan. I always double the recipe and bake it in a 9×13 pan because the leftovers are tasty as well.
You might need to buy:
- lentils
- water
- rolled oats
- garlic powder
- salt
- pepper
- cranberry sauce
- powedered ginger
- dried onion to sprinkle on top
the best lentils that ever were or ever will be
ready in about two hours;
serves 8
You might need to buy:
- vegetable or olive oil
- honey
- red wine vinegar
- allspice (I usually leave this out.
- powdered ginger
- water
- lentils
- onion powder
- large bay leaf or 2 small ones
- tamari or soy sauce