Categories: Lentils, Main Dish, Slow Cooker

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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