A delightful twist on classic baked lentils, featuring a savory honey glaze and aromatic spices.
Combine the lentils, bay leaf, 5 cups of water, and salt in a dutch oven.
Rinse the lentils thoroughly before cooking to remove any debris or impurities.
Bring the mixture to a boil over medium heat.
Keep an eye on the pot to prevent it from boiling over.
Reduce the heat to low, cover, and simmer for 30 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Preheat the oven to 350°F (175°C).
Ensure the oven rack is in the center position for even baking.
In a mixing bowl, combine the dry mustard, ground ginger, soy sauce, chopped onion, and 1 cup of water.
Mix the ingredients well to ensure the spices are evenly distributed.
Add the sauce mixture to the lentils and stir to combine.
Taste the mixture and adjust seasoning if necessary before baking.
Transfer the lentil mixture to an oven-safe dish, drizzle the honey on top, and cover tightly.
Covering the dish ensures the lentils stay moist during baking.
Bake in the preheated oven for 1 hour.
Check halfway through to ensure the lentils are not drying out; add a splash of water if needed.
Serve the baked lentils over rice and enjoy.
Garnish with fresh herbs like parsley or cilantro for added freshness.
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