Crockpot Honey Lentils

From Make It Fast, Cook It Slow by Stephanie O'Dea

This is a lentil version of baked beans

Serves 6

1 ½ c. brown lentils

3 c. water

½ red onion, diced (I use about a cup)

½ c. shredded carrot

1 15 oz can garbanzo beans, drained and rinsed

1 t. dry mustard

1 t. salt

¼ t. ground ginger

2 T. soy sauce

1/3 c. honey

1 dried bay leaf

Rinse the lentils until the water runs clear, and put them into the crockpot. Add the water, onion, and carrot. Pour in the garbanzo beans and stir in the dry mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf on top.

Cover and cook on low for 6-8 hours, or on high for 4-5 hours (I lean to the longer cooking time, so the lentils are sufficiently soft and have absorbed most of the liquid). Taste and add a bit more honey if desired.

Laurie’s notes: I use agave syrup instead of honey, in equal amounts.

I usually don’t add additional honey at the end, but do like to add a tablespoon or two of balsamic vinegar to make the dish slightly sweet/sour and add a little richness.

This dish is a great side with beef or lamb - or as a vegan/vegetarian entrée.  

Makes a good potluck dish.

No nutritional info included with the recipe!  :(

Edit:  Reader Nancy calculated the nutritional information for me using here Mastercook software, based on 6 servings (which would be main course servings, probably 1 ¼ cups or more): Calories: 323; Fat: 1 g; Carb: 63 g; Fiber: 19 g.; Protein: 18 g.