Monday, February 18, 2013

Maple-Mustard Lentils

First off, a big Congratulations to Janet who won BYOL's BRAVO! giveaway! Thanks to everyone who entered. Second, BYOL is now on Facebook, be sure to like us for recipes, updates and more. 

I’ve got a great one to share with you! Its a BYOL original, but the idea was inspired by a long-standing favorite dish of mine, the maple-mustard temphe sandwich from the Cinnamon Snail.

Don’t be fooled by how easy it is to make; this dish has some serious flavor and packed full of nutrients as well!

2-3 servings

What you’ll need:

1 cup dried green lentils
1 sweet potato –peeled and cubed
½ cup brown or wild rice
½ head lacinato kale- chopped
1 small red onion - chopped
3 cloves garlic -minced
1 handful of golden raisins

14 oz can of no-salt added diced tomatoes
3 tbsp maple syrup (use a high quality syrup it makes a big difference in the taste)
3 tbsp mustard
2 tbsp apple cider vinegar
1 tbsp veggie broth or water
dash of mustard powder
dash of cinnamon

Prepare the lentils (soak in water for 8 hours, if possible) and rice as normal (I prepare both in the same pot). While the lentils and rice are cooking, peel the sweet potato, and start preparing the other ingredients. Once the lentils and rice are done cooking transfer them into a dutch oven or oven-safe container. Add the other ingredients including the ingredients for the sauce (keep the kale and raisins to the side for now). Mix the continents well, cover and put into the oven at 375° for 25 minutes. 

After 25 minutes, take the mixture out and remix it. Now, add the kale and rasins and put the dish back into the oven uncovered for another 12-15 minutes, or until most of the liquid is absorbed and the sweet potatoes are soft. 

Serve hot and top with chia seeds and sunflower seeds for Omega-3s and some added crunch.

In total, the dish takes around 50 minutes to prepare and cook. If you precook the sweet potato for about 10 or 15 minutes while the lentils are cooking, you can reduce the overall time this dish needs. 

As an added benefit the maple-mustard lentils keep well up to one week in the refrigerator or it can be frozen for future meals.

enjoy and happy President's Day


  1. this looks amazing! Going to soak some lentils now so I can make this for dinner!

  2. I've tried it and it rocks! I was bummed when someone took the leftovers with them...

  3. The apron is back! We've missed you, apron.

    1. haha. That photo was for you and MVG! Also I should give a big shout out to my roommate and friend Stephanie Houde for the photos!

  4. "Great one thanks! Gave up meat for lent (ever?). Will definitely be checking in four ideas as I prep for half, tri and full." Left by Stephen on Google+. I wanted to share it.

  5. Finally got to make this recipe. So delicious!!! Everyone loved it =) Definitely will be making this many more times!

  6. Mr. BYOL invited me over to his place for dinner a few nights ago. He cooked us this dish, Maple-Mustard Lentils and I absolutely loved it. I continued to craved it for the days to follow, so I decided to make it at home. It's a really simple dish that comes together gracefully. The sweet potato, mustard and maple syrup bring all the flavors together. If you're looking for something simple that will impress, look no further.