Title: Baked lentils
 Categories: Vegetarian, Vegan, Beans, Crowd pleas, Gluten free
      Yield: 50 Servings
 
  7 1/2 lb Lentils; sorted and rinsed
      6 qt Water
      4 tb Salt
      5 c  Ketchup
      2 c  Golden corn syrup
    1/4 c  Molasses
      3 tb Dry mustard
      1 tb Worcestershire sauce
      1 c  Onions; chopped
      1 ts Garlic powder
 
  Combine lentils and water in a large kettle and bring to a boil.
  Cover and simmer 30 minutes. Add rest of ingredients; combine well
  and pour into 5 greased 9"x13" baking pans (4 qt capacity]. Cover and
  bake for 1 1/4 hours. Uncover and bake another 45 minutes. Add water
  if necessary.
  
  Optional: top with bacon that has been cut into small pieces, sauteed
  slightly and well-drained.
  
  Recipe