This was a total risk meal.
I found the recipe in an old cookbook of my mothers and changed it up a bit.
There was no picture. There was no serving suggestions. There was no "this is a side dish" or "this is a main dish" denotations.
The worst thing that could happen is that it wasn't filling enough or didn't match what I had as sides for the meal. Right?
Much to my surprise: it was great. A little out of the ordinary considering our usual all-in-one type dishes. It seemed a little plain at first, but then I took a bite. And then another. I didn't stop until my pile of lentils was gone. Every. Last. One.
So it's a winner in my book. It's nothing fancy, that's for sure. Sometimes you'll have just a piece of meat on the plate with sides, right? So this was my "plain piece of meat" replacement - and paired with a wonderful hearty bread, it is a complete protein and my body was happy. So was the husband.
I had steamed broccoli and a salad to go with this, too.
Honey Baked Lentils
Active time: 5 Minutes
Cook Time: 30 minutes
Total time: 35 minutes
Serving Suggestions: With a soup that doesn't have a huge protein component, like a sweet potato or carrot soup, accompanied with a green salad and some bread or potatoes. Or, treat it like you would a piece of chicken and just add sides and a roll to your plate.
What you'll need:
- 2 cups dry lentils, picked over and rinsed
- 4 cups of water
- 3 TBLS honey
- 1 TBLS soy sauce OR tamari
- 1/2 tsp powdered ginger
- 3/4 tsp dry mustard
What you'll do:
- Cook your lentils in water until soft.
- In a small bowl mix the remaining ingredients.
- When the lentils are done,drain them from any excess water if needed, and transfer them to a serving bowl. Pour the "sauce" over the lentils and stir gently with a spoon until all combined.