Maple Baked Lentils

This is just a variation of my Sweet and Savory lentils, using maple syrup instead of agave to sweeten. I also left the nutmeg out of this recipe, because my kidlets don't seem to like the flavor of nutmeg in dishes. I love this recipe, because it's warm and comforting, and because all of these ingredients are things I always have on hand, so I can throw it together whenever I am at a loss for what to cook. It also requires dirtying only 2 dishes, and is a meal that comes together largely unattended.

Maple Baked Lentil

1 1/2 cups Puy lentils
3 c. water
1 bouillon cube
1 Bay leaf
3 carrots, peeled and sliced
2 celery stalks, chopped
1/4 onion, diced
1/2 cup pure maple syrup

Add lentils, water, bouillon cube, and bay leaf to cooking pot. Bring to a boil, then cover, reduce heat to simmer and cook until lentils are almost tender, about 30 minutes. Preheat oven to 375. Remove lentils from heat, drain, remove bay leaf, and set aside. Combine veggies, lentils, syrup and salt and pepper to taste in a casserole dish. Stir to combine. Cover with foil and cook 30 minutes covered. Remove foil and continue to bake uncovered for 10 more minutes. Cool and serve.