Thanks to Stephanie Moffitt for this recipe!
- 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.