Right now I'm looking for easy, satisfying dishes--easy because I have to do them quickly or in phases between my sweet little one's interruptions; satisfying because, boy, can this boy eat! I'm still eating for two these days and I need food that will last. So here's my take on honey baked lentils--great with the brined chicken legs or a roast chook. I bake them at the same time, remembering to pull the lentils after the first hour if roasting a bird.
HONEY BAKED LENTILS
1 1/2 c. lentils
1/4 c. quinoa
5 c. water
1 carrot, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
3 cloves garlic, crushed
2 tbsp. coconut oil
4 tbsp. honey
1 tbsp. molasses
1 tsp. sea salt
1/4 tsp. thyme
1/2 tsp ginger
1/2 tsp. cumin
Dump ingredients into a 9x13" baking dish. Mix well. Bake at 350 degrees, covered, for 45 minutes to an hour. Leaving foil or lid on, allow to cool a few minutes before serving.
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