Honey Baked Lentils
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 breadloaf pan, covered it in foil, and poof! Time to eat.
1 cup lentils (I use red)
2 cups water
2 tbsp honey
2 tbsp soysauce or 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.
posted by Sara at 9:48 PM
10 Comments:
Mmm, I have some red lentils that need to be cooked. Thanks for posting this! :)
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.
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! :)
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
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!
im so excited to try this!
It sounds DELICIOUS!
Thank you so much for giving me the link to this! I'm excited to try it.
Phoebe
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I also got this recipe from MDC and have tweaked it--click my name for my version! I love it because it's so quick to make (aside from the baking time) and, if you use dried onion flakes, all the ingredients are shelf-stable so it's a reliable back-up meal for right after getting home from vacation, etc.
Instead of substituting rice for some of the lentils, I ADD rice; that makes enough dry stuff to absorb all the liquid (at least with green lentils) so that it's a scoopable, non-soupy food, great for potlucks because it doesn't dribble into other things on the plate.
We love HBLs with squash or sweet potatoes, which can bake at the same time.
This is a great recipe. Thanks for posting it so it's easy to find. We're snowed in and I needed an easy recipe. Can't wait for dinner.
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