CrockPot Honey Lentils

A YEAR OF SLOW COOKING(1)
11Ingredients
20Minutes

Ingredients

US|METRIC
  • 1 1/2 cups lentils (I used brown)
  • 3 cups water
  • 1/2 red onion (diced)
  • 1 can garbanzo beans (drained and rinsed)
  • 1/2 cup shredded carrot
  • 1 teaspoon salt
  • 1 teaspoon mustard (dried)
  • 1/4 teaspoon ground ginger (fresh is shown in the picture, but it was all black and nasty when I peeled it)
  • 2 tablespoons soy sauce (La Choy or Tamari Wheat Free are GF)
  • 1/3 cup honey (and maybe another 1 T later to taste)
  • 1 bay leaf (dried, or 2 fresh)
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    Reviews(1)

    Andrew M. 3 years ago
    This dish smells of an old hippie lady who only eats potpourri and gluten free bread farting in the middle of a whole foods grocery store. The taste is quite inconsistent too. I had to add garam masala to at least get some ethnic orientation for the dish, maybe it's headed in a nepalese direction? Ms. O'dea doesn't even know... The main positive point for this dish is that it gets texture right, the chickpeas and lentils are perfect for such a plate. Otherwise, stay clear of this unless you want some co-worker eyeballing you from a distance as they wonder who threw their Tom's deodorant stick in the microwave for funsies.

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