Honey Baked Lentils

I have my dear friend Julie to thank for this recipe. Thank you Julie! I never would have thought the flavor combination would work, but it does. It's really wonderful. Don't let the name fool you, this isn't a sweet dish. The honey just adds a hint of sweetness. The cooking time is a little long, but it goes together in a matter of minutes. Once it's in the oven you don't have to do anything to it so you can do like I did and set the timer and then go entertain the kids and attempt to fold a load of laundry.

I halved the original recipe, but kept the spices the same. I also decreased the cooking time and apparently I should have decreased it a little more because my lentils were a tad overcooked.

1 1/4 cups lentils

1 bay leaf

3 cups water or stock, warmed

1 tsp salt

1 tsp dry mustard

1/4 tsp ground ginger

1 Tbsp soy sauce

1/2 cup chopped onion

1/4 cup honey

1. Preheat oven to 375.

2. In a dutch oven or covered casserole, combine lentils through onion. Stir. Drizzle honey over the top. Cover and bake for an hour or until lentils are desired consistency (check around 45 minutes) Serve with brown rice. 

Review - Excellent! Jay and I both really liked this, even though I over cooked it. The kids ate their portions, but weren't super excited. This is partly my fault. I've gotten into the habit of giving them too many snacks before dinner to keep them out of the kitchen. Eli has also entered the I-want-to-eat-with-a-fork-all-by-myself phase and it's pretty much impossible for an almost 15-month old to eat lentils and rice with a fork. I gave him an 'A' for effort though. 

Update - I made these again and didn't overcook them. Yay! I updated the instructions above.