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I’ll admit it. I love beans in almost any form. I’m not too crazy about limas unless they’re fresh and my dear friend Mrs. Diane makes them. 😉 I’m not sure which bean is my favorite but lentil beans rank right up there with a big ole pot of pintos cooked with a ham bone.

I love that lentils are so versatile. Some of my favorite recipes are lentil soup, lentil tacos and lentil spaghetti. One slightly unusual lentil recipe we love is Honey Baked Lentils. It takes a few minutes to prep the veggies but then you throw everything in a casserole dish and pop it in the oven. If you’re trying to eat a little healthier but are craving the comfort of a casserole this recipe fits the bill.

I like to get all the ingredients out first.

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Oops, forgot a couple of things.

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Did you see that red pepper? That is one pretty pepper! The kids didn’t want me to cut it up.

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I mix everything right in the casserole dish to save clean up. Then bake on 350 for an hour and a half and serve with a bright green salad and cornbread. (a pic of the complete meal would have been nice; too bad I didn’t think of that!)

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The basic recipe came from the Mothering Forums.

1 cup lentils (I always rinse mine)
2 cups water or stock
2 Tablespoons honey
2 Tablespoons soy sauce (I love to use Nama Shoyu but if I don’t have it I use low sodium soy sauce)
2 Tablespoons olive oil
1/2 teaspoon ginger
1 clove garlic, minced
1 small onion, chopped
salt and pepper to taste

That’s it for the basic recipe. Mix and bake on 350 until the lentils are tender which takes about an hour and a half.

The wonderful thing about this recipe is that you can add whatever veggies you have on hand. I’ve heard of people adding everything from kale to spinach to sweet potatoes. I always add the following:

1 medium potato, cubed
1 stalk celery, sliced
2 small carrots, cubed
1/2 red pepper, diced

It’s cold and rainy in New York today (what happened to spring??). We might have to enjoy this recipe again tonight!