January 11, 2018
Happy Friday Eve, Slow Cookerers!!
Many people have written in and have asked for more "meatless" main course recipes. I'm happy to be of help!
I haven't made these lentils for a while and I'm happy to have re-remembered them this morning so I can put them on the meal plan.
Eat as-is for a main course, or pair as a side dish with a piece of steak or some smoked sausage.
Either way, the
flavor is amazing although reading through the ingredient list will make you somewhat question my sanity......
;-)
The ingredients sound weird. I know. You're going to have to trust me on this one.
;-)
Honey Lentilsserves 4 to 6 (4 as
main course)
1 1/2 cups lentils ((brown or green)
3 cups water
1/2 red onion, diced
1 (15-ounce) can garbanzo beans, drained and rinsed
1/2 cup shredded carrot
1 teaspoon kosher salt
1 teaspoon dried mustard
1/4 ground ginger
2 tablespoons soy sauce (I use gluten free)
1/3 cup honey (and maybe another 1 tablespoon later to taste)
1 dried bay leaf or 2 fresh
The Directions.
Use a 4-quart slow cooker.
The awesome
thing about lentils (actually, there are a few awesome things) is that they are cheap, full of fiber, and you don't have to pre-soak them.
You really should rinse them off, though.
Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots (I cheated and used a bag of shredded carrots leftover from when I made chicken adobo).
Drain and rinse the garbanzo beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey.
Stir to combine. Float the bay leaf (ves) on top.
Cover and cook on low for 6-8 hours, or on high for 3-5.
Taste. If desired, stir in an extra
tablespoon of honey.
Serve with white or brown rice if you're a vegetarian, or a rib-eye if you're not.
The Verdict.
You are going to love this!! The flavor is really quite different, and I don't know how else to describe it.
The taste is slightly tangy and savory with a hint of sweetness on the very tip of your tongue.
Lentils are quite filling; this made enough for quite a few lunches this week.
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