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  • 8servings
  • 90minutes
  • 234calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound dry lentils

  2. 1 small bay leaf

  3. 2 cups water

  4. 2 (14 1/2 ounce) cans chicken broth

  5. 2 teaspoons salt

  6. 1 teaspoon dry mustard

  7. 1/4 teaspoon ground ginger

  8. 1 tablespoon soy sauce

  9. 1/2 cup chopped onion

  10. 1 cup water

  11. 1/2 cup honey

Instructions Jump to Ingredients ↑

  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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