Beans/Legumes, Dairy Free, Food, Gluten Free, Nut Free, Soups & Stews, Vegetarian

Honey Baked Lentils

This easy and wildly popular recipe floated around the boards (affectionately referred to as MDC) during the mid-2000s, when I was active during my third pregnancy. We serve it over rice; you could try it over other grains (like quinoa), with pitas or flatbread, or as a soup with a crusty bread. (Basic Baked Brown Rice is a perfect companion.) Just throw it all together, and your work is done! I’ve added my traditional foods-style modifications.


  • 1 cup lentils (any kind; I’ve used red and brown/green)
  • 2 cups water or stock
  • 2 tbsp honey or maple syrup (double for a treat)
  • 2 tbsp soy sauce or tamari
  • 2 tbsp olive oil
  • 1/2 tsp ginger
  • 1 clove garlic, minced or crushed
  • 1 small onion, chopped salt & pepper to taste


Optional: For increased nutrition and digestion, combine all ingredients and soak overnight or for at least seven hours; soak in the fridge if using stock.

Bake in a covered dish at 350 until tender (about 90 minutes; a bit longer for unsoaked brown/green lentils). Before serving, consider topping with hot sauce and/or a dab of honey. Delicious!

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