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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 8 |
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This is a fantastic recipe even for non-lentil eaters. The honey gives it a sweet taste and it is perfect served with rice. It's great as a main dish but could be a side as well. This is the first of many wonderful lentil recipes i tried. I was scared of lentils but my daughter wouldn't eat meat so i had to try other things...needless to say lentils are a part of our regular diet and that is because of this great recipe. Ingredients:
1 pound dry lentils |
1 small bay leaf |
2 cups water |
2 (14.5 ounce) cans chicken broth |
2 teaspoons salt |
1 teaspoon dry mustard |
1/4 teaspoon ground ginger |
1 tablespoon soy sauce |
1/2 cup chopped onion |
1 cup water |
1/2 cup honey |
Directions:
1. Combine the lentils, bay leaf, 2 cups water, chicken broth, and salt together in a dutch oven or oven-proof saucepan; bring the mixture to a boil. Place a cover on the pan, reduce heat to medium-low, and allow the lentils to simmer for 30 minutes. Remove and discard the bay leaf.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Stir the dry mustard, ginger, soy sauce, onion, and 1 cup water together in a bowl; stir the mixture into the lentils. Drizzle the honey over the mixture. Return the cover to the pan.
4. Bake in the preheated oven until the lentils are tender, about 1 hour.
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