Honey Baked Lentils

"A delicious lentil recipe from the More-With-Less Cookbook."
photo by Homemade Mom photo by Homemade Mom
photo by Homemade Mom
photo by TasteTester photo by TasteTester
Ready In:




  • In a dutch oven or saucepan combine lentils, bay leaf, 5 cups water and salt.
  • Bring to a boil.
  • Cover, reduce heat, and simmer for 30 minutes.
  • Discard bay leaf.
  • Preheat oven to 350 degrees F.
  • In a bowl combine dry mustard, ginger, soy sauce, onions and 1 cup water.
  • Add to lentils.
  • Pour honey on top.
  • Cover tightly.
  • Bake for 1 hour.
  • Serve over rice.

Questions & Replies

  1. I tried this recipe - is there supposed to be liquid still in the dish? It seems as if the last cup added wasn't absorbed...


  1. We are not normally lentil eaters, but I decided to try this recipe because it was cheap, easy and looked good. It was fantastic! I sprinkled it with tabasco-vinegar sauce and it was even better! Next I'm going to try making a sandwich with it. Thanks Cornelia for the great recipe!
  2. This is a delicious way to prepare lentils! I have fond memories of eating lentils as a child - my mother often would order lentil soup at restuarants and I always snuck a taste. This recipe is so tasty and unique- even the lentil haters in the bunch enjoyed them this way. Very clear instructions, and makes a ton of lentils - served as a side dish, I could easily get 15 servings out of this. Thanks!
  3. Excellent recipe. I added some garlic and cumin powder and had some chile sauce on the side. It was great over rice and served with a tortilla. Lots left over for the freezer for later use. Thank you Cornelia.
  4. Almost a great replacement for baked beans. Added real maple syrup instead of honey - great!
  5. These are wonderful!!! What a great flavor. I did a crock pot version, using a mix of yellow and green split lentils. I mixed the salt and all the spices (I doubled the ginger) with the lentils in my 5 qt. crock pot, poured the honey on, added the onions, poured the water in, added the bay leaf, and cooked on HIGH for 4 1/2 hours. The lentils were perfect! I used 5 1/2 cups water, and it absorbed it all. I read a lot of reviews, and I also added 4 strips of cut up, pre-cooked bacon to the lentils, when they had about 2 hours left to cook. My husband put Sriracha sauce on his, but I just ate mine plain, and we had it over write rice. This is a keeper. Thanks!


  1. I received this recipe in a handout from Legume group at the state fair in 1980's. After cooking the lentils in 5 cups water, no additional water was added. So... ELIMINATE the 1 cup water that is added with the spices. Along with the spices, 6 pieces of diced cooked bacon is also stirred in before pouring 1/2 cup of honey over the top.
  2. Almost a great replacement for baked beans. Added real maple syrup instead of honey - great!


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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