There aren't many foods more nostalgic than classic baked beans on toast, an easy and totally satisfying meal that is perfect in so many ways. This recipe is an ideal way to showcase the meaty texture of our Flourist Laird lentils, enjoy with the best bread you can get your hands on. 

Easy Baked Laird Lentils
2 cups dry Flourist Laird Lentils, soaked in cold water for 8-24 hours
1/2 cup good olive oil
2 large yellow onions, chopped
2 1/2 tsp salt
1 small can tomato paste (about 1/2 cup)
3 tbsp honey
1 tbsp molasses 
4 cups cold water for cooking
juice of 1/2 fresh lemon
black pepper to taste 
your favourite pesto recipe 
fresh flat-leaf parsley, chopped 

Soak the Flourist Laird Lentils in plenty of cold of water for anywhere from 8 – 24 hours. When ready to cook, drain the lentils and rinse well under more fresh cold water. Next, heat the oil in a large soup pot and add the chopped onion and salt. Cook the onion for about 15 minutes on medium-high heat, until browned and well softened. 

Next, add the tomato paste, Lentils, and water. Stir well to dissolve the paste and bring to a boil over high heat with the lid on. Once the boil is reached, stir again and reduce the heat to medium, to keep the Lentils simmering for 40-50 minutes, until the liquid has thickened to rich sauce. Stir in the honey, molasses, lemon juice, and freshly ground black pepper to taste. Adjust the salt to taste. The Lentils should be soft but not mushy. Serve with sourdough toast, extra olive oil, fresh herbs, and pesto.