Honey Lentils

This image courtesy of Joseph DeLeo




Total Timeunder 4 hours

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegetarian

Equipmentcrock pot


Taste and Texturesavory, spiced, sweet


  • 1½ cups brown lentils
  • 3 cups water
  • ½ red onion, diced
  • ½ cup shredded carrot
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground ginger
  • 2 tablespoons gluten-free soy sauce
  • 1/3 cup honey (plus 1 tablespoon if needed)
  • 1 dried bay leaf, or 2 fresh


  1. Use a 4-quart slow cooker. Rinse the lentils until the water runs clear, and put into the stoneware. Add the water, onion, and carrot. Pour in the garbanzo beans and stir in the dry mustard, salt, and ginger. Add the soy sauce and honey. Stir again to combine. Float the bay leaf (or leaves) on top. Cover and cook on low for 6 to 8 hours, or on high for 3 to 5 hours. Taste. If desired, stir in the extra tablespoon of honey. Serve with white or brown rice if you’re a vegetarian, or a rib-eye steak if you’re not.


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