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2 tablespoons cider vinegar

1½ tablespoons dry mustard

1 tablespoon unsulfured molasses

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste

½ teaspoon freshly ground black pepper

Several dashes of hot red pepper sauce

Position the rack in the center of the oven and preheat the oven to 400°F.

Stir all the ingredients in an oven-safe pot or casserole over medium heat until simmering.

Place in the oven and bake until thick and bubbling, stirring occasionally, about 1 hour.

Variations: Add any of the following to the pot: ¼ cup chopped raisins, 1 tablespoon chili powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon ground cinnamon, or ¼ teaspoon grated nutmeg.

Lentil, Walnut, and Apple Salad

An excellent source of iron and phosphorus, a lentil is a legume’s pulse—or its dried seed. Brown lentils, the most common, have their seed casings removed in processing. Lentils break down quite easily, so take care not to overcook them. Chop the apple, celery, and walnuts to about the size of the lentils. Makes 4 main-course servings

1½ cups dried brown lentils, rinsed and picked over for small stones

1 tart green apple such as Granny Smith, peeled, cored, and finely chopped

2 celery ribs, finely chopped

½ cup toasted walnut pieces, finely chopped

3 tablespoons cider vinegar

2 teaspoons stemmed thyme

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup walnut oil

Place the lentils in a large pot, cover with water to a depth of 2 inches, and bring to a boil over medium-high heat, stirring occasionally.

Reduce the heat to low and simmer, stirring occasionally, until tender but with still a little resistance when bitten, about 10 minutes. Drain in a colander set in the sink and rinse well.

Pour the lentils in a serving bowl and toss with the apple, celery, and walnuts.

Whisk the vinegar, thyme, salt, and pepper in a small bowl; slowly whisk in the walnut oil. Pour over the lentils and toss well.

Variations: Substitute pecan pieces or unsalted shelled pistachios for the walnuts.

Add ½ cup dried cranberries, dried cherries, or dried blueberries with the apple.

Add 1 small red onion or 1 medium shallot, finely chopped, with the apple.

For a much stronger taste, use toasted walnut oil or mustard oil.

Lentil-Nut Patties

These vegetarian “burgers” are a great vehicle for mango chutney, ketchup, bottled chili sauce, salsa, or any mayonnaise. Makes about a dozen patties

¾ cup dried brown lentils, rinsed and picked over for small stones

1 tablespoon unsalted butter

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

½ teaspoon turmeric

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1½ cups toasted walnut pieces

2 large egg yolks

2 tablespoons whole wheat flour, plus additional for rolling the patties

2 to 3 tablespoons canola oil, or more as necessary

Bring a large saucepan of water to a boil over high heat. Stir in the lentils, reduce the heat, and simmer until the lentils are so tender you can mash them with a fork, about 40 minutes.

Meanwhile, melt the butter in a large skillet over low heat. Add the onion and cook slowly, stirring frequently, until golden, about 10 minutes. Add the garlic and continue cooking until aromatic, about 1 more minute.

Drain the lentils and place them in a food processor fitted with the chopping blade. Add the entire contents of the skillet along with the cumin, ginger, salt, turmeric, cinnamon, and cloves. Pulse once or twice, just to combine.

Add the walnut pieces, egg yolks, and flour. Process until fairly smooth, scraping down the sides of the bowl as necessary. Scrape the mixture into a large bowl and set aside to cool and stabilize for 15 minutes.

Dust your hands with flour, then roll 3 full, rounded tablespoons of the mixture into a ball. Roll it lightly in some more flour placed on a plate, then flatten and compress slightly into a patty. Set aside and continue making more patties.

Heat a large skillet, preferably