Honey Baked Rice and Lentils

Thanks to Stephanie Moffitt for this recipe!

Photo by Dario Lo Presti/iStock / Getty Images

Photo by Dario Lo Presti/iStock / Getty Images


  • 1 cup lentils (any kind, different kinds take longer to cook)
  • 2 cups water/broth/white wine
  • 2 tbsp honey
  • 2 tbsp soy sauce or tamari
  • 2 tbsp olive oil
  • 1/2 tsp ginger (fresh or ground)
  • 1 clove garlic
  • 1 small onion
  • salt & pepper to taste
  • Jasmine Rice


Bake in a covered dish at 350 until tender (about an hour and a half).
Make rice separately on the stove.  Serve lentils on top of rice.
Makes enough for leftovers!

Stephanie also gave us her tip for cooking with economy and grace: Whenever I make dinner, I usually double the ingredients so that I have an extra casserole to freeze or have enough leftovers for lunch or another dinner.  It really saves time to plan ahead and prepare more in advance.  Using this method I only have to make dinner from scratch 2 or 3 times a week.