Recipe: Slow Cooker Honey Lentils (with carrots and chick peas)

SLOW COOKER HONEY LENTILS

1 1/2 cups uncooked brown lentils
3 cups water
1/2 red onion, diced
1/3 cup shredded carrots
1 (15 ounce) can garbanzo beans, rinsed and drained
1 teaspoon dry mustard
1 teaspoon kosher salt
1/4 teaspoon ground ginger
2 tablespoons soy sauce
1/3 cup honey, plus 1 tablespoon if needed
1 dried bay leaf (or 2 fresh)

Use a 4-quart slow cooker.

Rinse the lentils until the water runs clear, and put into the crock pot stoneware. Add the 3 cups 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 the crock pot 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.

SERVING SUGGESTION:
Serve with white or brown rice, if you're a vegetarian, of a grilled or broiled rib-eye steak if you're not.

Makes 6 servings
Source: Make it Fast, Cook it Slow by Stephanie O'Dea