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1 cup USA lentils
2 cloves garlic, sliced
1 cup pomegranate juice
2 tablespoon tomato paste
1 tablespoon molasses
1/2 teaspoon dry mustard
1 teaspoon brown sugar
2 chipotles in adobe, chopped
1 tablespoon adobo
3 slices bacon, preferably applewood smoked
In a large pot, combine the lentils and 3 cups of water. Bring to a boil, then reduce and let simmer for 30 minutes or until the lentils soften.
Meanwhile, prepare sauce: Heat olive oil and garlic in a medium skillet and cook until garlic softens. Add next 7 ingredients (through adobo) and whisk to combine. Bring to a simmer and let reduce for 10-15 minutes, or until it becomes thick enough to coat the back of a spoon.
Combine the lentils and sauce in a small baking dish. Arrange the bacon in a single layer over the top. Bake at 350 for 30 minutes, or until bacon has crisped and sauce has become very thick.
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