RECIPE: Honey Baked Lentils

Original thread:

… Which may have come from here:

Here’s an oldie but a goodie. Just like Chuck Berry. And, super easy. This is not full of curry spices. It’s got a very simple, homey flavor.  Pure comfort food, in my opinion.  Remember you can rinse those lentils the night before and soak them overnight for increased digestibility and nutrition!

1 cup lentils (soaked overnight, if possible)

2 cups water or chicken stock

2 tbsp honey

2 tbsp soy sauce or Bragg’s Aminos

2 tbsp coconut or 2 Tbsp. olive oil (or whatever derivative of this you want to do!)

1/2 to 1 tsp ginger

1 clove garlic

1 small onion

GARNISH: soy sauce or Bragg’s Aminos or coconut aminos. These are salty, so you likely don’t need any salt added to the pot. If you don’t add any of these at serving time, people will want salt.


Do NOT add salt to beans/lentils until after the beans have softened. Salt, acid and calcium all inhibit beans’ skins from becoming soft. The beans will never cook.

Bake in a covered dish at 350 until tender (about an hour and a half).

UPDATE: You can cook this any way you want, really. On the stove top, in a pressure cooker or slow cooker. Times may vary.



  • The way I, Rachel, have always made it was based off of someone else’s derivative: Add these chopped veggies:
    2 celery ribs
    1 carrot
    1 potato
    1 bell pepper
  • Add canned salmon at time of serving. (Rachel does this too).
  • Add a handful of chopped greens to it. Kale works great, so does spinach.
  • Probably good with chicken.
  • Omit honey and add stevia after it’s cooked.
  • Serve with cooked millet or other grain.

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