Email Gluten-free is Life

Recent Comments

    Honey Baked Lentils

    About a month or so ago, I bought a package of green lentils from Whole Foods. I didn’t buy them for any specific reason other than I wanted to give them a try in something other than a canned soup. I hadn’t really narrowed down a recipe until this week, when I was reminded of a recipe that a friend shared for Honey Baked Lentils. This sounded perfect! I even had a spaghetti squash in the fridge that I could use as a base for the lentils. The best thing about this recipe is that it is gluten-free in it’s natural state. I love running across recipes like this!

    Honey Baked Lentils
    **Original recipe courtesy of Kay, modified slightly by me

    1 cup lentils
    2 cups water (I used 1 cup chicken broth, 1 cup water)
    2 TBSP Honey
    2 TBSP Soy Sauce (I used La Choy Low-Sodium)
    2 TBSP Olive Oil
    1/2 tsp ground ginger
    1 clove garlic (I used 1/4 tsp garlic powder)
    1 small onion (I omitted this b/c I can’t eat onions)
    salt & pepper

    Preheat oven to 350. Mix all liquid ingredients in a bowl and whisk well. Add rinsed lentils and bake, covered, for an hour and a half or until tender. You can also saute and throw in veggies, or sub in a bit of rice for some of the lentils. **I threw in some steamed carrots to my bowl of spaghetti squash & lentils.

    Leave a Reply