I’ve had several requests for this recipe (not pictured), which is adapted from one of my favourite cookbooks of all time, More with Less. (I love that title. It encapsulates such a solid, and Mennonite, philosophy, and one I hope to live out most of the time, though it’s hard to claim to be living more-with-less when one is adding a new room onto one’s already ample home.) In any case, herewith, the recipe:
**Honey-baked lentils (feeds eight)
Simmer the following ingredients in a covered pot on the stove for 30 minutes: 3 cups of rinsed lentils (green or French hold their shape best), 1 bay leaf, 6-7 cups of water, and 1.5-2 tsp salt (to taste).
In a separate oven-safe casserole dish with a tight lid, add the following ingredients: 1 tsp dry mustard, 1/2 to 1 tsp ground ginger, 1.5 tbsp tamari sauce, one chopped onion, and 1 cup of water.
When the lentils have simmered for half an hour, remove the bay leaf, and pour everything else (liquid, too) into the prepared casserole dish (my dish is round stoneware, a wedding gift.) Drizzle up to 1/2 cup of honey over top, cover tightly, and bake for an hour at 350. You can bake rice in the oven at the same time. Because lentils and rice go together perfectly.
**note: I’ve given a few of the seasonings a range of amounts because your family may not like ginger quite as much as ours, and because saltiness levels are also pretty personal, and I tend to err on the side of under-salting and over-gingering. You may wish to tone down the sweetness, too, by using somewhat less honey. But overall, I find this to be a very forgiving dish. Not to mention incredibly easy. You could adapt it for the crockpot quite easily, too, just toss all ingredients in first thing in the morning, and cook on low for 8 hours or so.