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<\/p>\nAbout 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!<\/p>\n
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Honey Baked Lentils<\/strong> 1 cup lentils 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. <\/em><\/p>\n
\n**Original recipe courtesy of Kay, modified slightly by me<\/p>\n
\n2 cups water (I used 1 cup chicken broth, 1 cup water)
\n2 TBSP Honey
\n2 TBSP Soy Sauce (I used La Choy Low-Sodium)
\n2 TBSP Olive Oil
\n1\/2 tsp ground ginger
\n1 clove garlic (I used 1\/4 tsp garlic powder)
\n1 small onion (I omitted this b\/c I can’t eat onions)
\nsalt & pepper<\/p>\n<\/div>\n