Honey baked lentils are a delicious and nutritious gluten-free, egg-free, nut free, lactose-free lunch option made with wholesome lentils, sweet honey and fluffy white rice.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | lactose-free |
️Allergens: not vegan | soy |
⏱ 127 mins – easy
🍽 8 servings – 461 kcal per serving
|
Serving
320g |
Fat
2g |
Sat. fat
0g |
Sodium
1006mg |
|
Carbs
95g |
Fibers
6g |
Sugars
11g |
Proteins
18g |
INGREDIENTS
- 2¼ cups lentils
- 1 bay leave
- 6 cups water
- 3 tsp salt
- 1 tsp mustard powder
- ¼ tsp ground ginger
- 1 tbsp soy sauce
- ½ cup onions
- ⅓ cup honey
- 18 oz white rice
TOOLS
- 1 knife
- 1 Dutch oven
- 1 oven
- 1 bowl
- 1 pot
- 1 plate
- 2 lids
- 1 wooden spoon
- 1 spoon
- 1 foil
STEPS
Peel and chop the onions.
Pour 3 cups of water into a dutch oven and turn on the heat. Bring the water to a boil, then add the lentils, bay leaf, and 2 tsp salt. Stir with a wooden spoon. Cover with a lid and cook for 3 minutes over low heat. Then remove the lid and remove the bay leaf. Stir again with a wooden spoon, then remove from the heat.
Preheat the oven to 350°F for 15 minutes.
Place the chopped onions, mustard powder, ground ginger, soy sauce, and 1 cup of water in a bowl. Mix with a spoon for 2 minutes to get an onion mixture.
Pour the onion mixture into the dutch oven and stir with a wooden spoon. Then add the honey on top and cover tightly with foil.
Place the dutch oven in a hot oven and bake for 60 minutes. Then remove from the oven and turn off the heat. Remove the foil to get cooked lentils.
Pour 2 cups of water into a pot and turn on the heat. Bring the water to a boil, then add the white rice and the remaining salt. Cover with a second lid and cook over low heat for 20 minutes. Then remove from the heat and remove the lid.
Transfer to a plate and top with the cooked lentils.
It’s ready to be served !
