Honey Lentil Bake

To make 6 main-dish servings, you will need:

1 cup dry lentils
2 cups water
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. olive oil
2 Tbsp. dried minced onion (You can use fresh onion, but it all floats to the top and gets a soggy consistency.)
1/2 tsp. ginger
1 clove garlic, crushed, or 1 tsp. garlic powder
salt and pepper to taste

It will be soupy, suitable for serving in bowls or over whole grain rice or in a baked potato or squash.  If you prefer a more solid, casserole-like consistency, add:

1/3 cup whole grain rice or TVP (to the consistancy you like)

Combine all ingredients in a casserole dish.  Bake, covered, at 350F until tender, about 1 hour 15 minutes.

Ohhh that sounds good
I've trying to eat lentils at least once a week, so I'm going to make that tonight.

Thanks for posting!

Dear Emerging Beauty,

I want to thank you for this recipe. I rand to the kitchen and made a half version, since I live alone and don't want to eat anything for two whole weeks. I also modified it a little, and added some chicken (I had some cooked (ugh, dry!) skinless chicken breast). 

Here's my recipe (but I owe it all to you), and it's delish.

1/2 c. dry lentils
1/2 c. TVP
1/2 c. lo-salt chicken broth
1/2 c. V8 juice
1/2 c. water
1 TBL lite soy sauce
1/2 TBL olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chipotle red pepper
lots of fresh-ground black pepper
pinch of salt
5 oz chunky shredded cooked chicken (was very dry--after cooking, very moist and delicioso)

I left out the ginger because I forgot to write it down at the computer, and I left out the honey to avoid the sugars (although I know it wouldn't have made a difference, it's just a habit I've tried to get into).

Baked in covered casserole for about an hour and fifteen minutes (I think it was more like an hour and twenty, but that's because I didn't hear the timer's darn beeping for a while).

Thank you again.

Debbie