Honey Baked Lentils

October 15, 2006 at 4:48 am 6 comments

I found this recipe on the Mothering forums…but there are lots of variations elsewhere. I was looking for a great recipe to use up my red lentils, and I FOUND IT! I am in love with this recipe and I will definitely be making it a lot this winter. It’s really, really inexpensive…especially if you are buying your lentils in bulk. I love that it’s a “one-pot” recipe. I just threw all of this into my stoneware loaf pan, covered it in foil, and poof! Time to eat.

1 cup lentils (I use red)
2 cups water
2 tbsp honey
2 tbsp gluten free tamari
2 tbsp olive oil
1/2 tsp ginger
1 clove garlic
1 small onion
salt & pepper to taste

Bake in a covered dish at 350 until tender (about an hour and a half).

You could also substitute 1/3 cup of rice or barley for some of the lentils…and add whatever “winter” vegetables you have on hand. When I made it, I used squash and potatoes. It was delicious.

We ate this as a soup, but it could also be eaten over brown rice or quinoa, or on some flatbread. We eat it as the main dish, but it would be a great side dish as well. Can’t wait to make this again!

Entry filed under: Entree, Lentils.

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6 Comments Add your own

1. Ali | October 15, 2006 at 5:06 am

Mmm, I have some red lentils that need to be cooked. Thanks for posting this! 🙂
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2. Anonymous | October 18, 2006 at 12:50 am

I’m so happy you posted this recipe! I have about 10 lbs of lentils leftover from a 25 lb bag, and we’ve been eating too much lentil stew and mujadarrah.
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3. keeta | October 18, 2006 at 8:03 pm

I found this blog from your siggie at MDC and I just wanted to say that I LOVE this recipe, too! I was just going to go downstairs and get ready to make it when I decided to check in with my food bloggers – and there it was! YUM! 🙂
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4. Anonymous | January 15, 2007 at 5:27 pm

As a new vegetarian, I can not tear myself away from your blog! I am planning on making this recipe for dinner tomorrow and was wondering if you think it would freeze well? I’m getting ready for a baby and have been double batching everything :o) And if it would, at what point would you freeze it…after its baked or before? Thanks so much!

Jill
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5. Grover | February 8, 2007 at 8:01 pm

I made this with brown lentils, red onion, and maple syrup instead of honey so my 11-month-old could eat it. Yum!!! So easy and even my skeptical husband loved it!
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6. SillyGooseMama | April 7, 2008 at 8:27 pm

This is sooooo good. For new vegetarians, I’d say this really reminded me of honey baked chicken.
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