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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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In 'Make It Fast, Cook It Slow' by Stephanie O'Day Ingredients:
1 1/2 cups brown lentils |
3 cups water |
1/2 red onion, diced |
1/2 cup shredded carrot |
1 (15 ounce) can garbanzo beans, drained and rinsed |
1 teaspoon dry mustard |
1 teaspoon kosher salt |
1/4 teaspoon ground ginger |
2 tablespoons soy sauce |
1/3 cup honey, plus |
1 tablespoon honey, if needed |
1 dried bay leaf (or 2 fresh) |
Directions:
1. Use a 4-quart slow cooker; rinse the lentils until the water runs clear; put them into the stoneware.
2. Add the water, onion, and carrot; pour in the garbanzo beans and stir in the dry mustard, salt, and ginger.
3. Add in the soy sauce and honey; stir to combine.
4. Float the bay leaf on top.
5. Cover and cook on low for 6-8 hours, or on high for 3-5 hours.
6. Taste, if desired, stir in the extra tablespoon honey; serve with white or brown rice if you are a vegetarian, or a rib-eye steak if you are not.
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