Honey Baked Lentils

This unique sweet and savory dish combines lean protein from beef and fiber-rich lentils to keep you full and energized.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (7 servings), not per serving.

• 2 cups dry lentils (1 pound) · 1214 kcal in the whole recipe
• 1 small bay leaf (optional)
• 5 cups water
• 1 cup chopped carrots · 62 kcal in the whole recipe
• 1/2 cup chopped onions · 38 kcal in the whole recipe
• 1 cup water
• 1/2 pound lean ground beef (90% lean) · 440 kcal in the whole recipe
• 1/3 cup honey · 255 kcal in the whole recipe
• 1 teaspoon dried or fresh herbs

Method

1. In a large saucepan, combine the rinsed lentils, bay leaf, and 5 cups of water. Bring to a boil, then cover, reduce heat, and simmer for 30 minutes. Discard the bay leaf.

   

2. While lentils cook, brown the ground beef in a skillet over medium-high heat. Drain and discard any excess fat.

   

3. In a 9x13-inch baking dish, combine the cooked lentils (with their liquid), chopped carrots, chopped onions, 1 cup of water, and the browned beef.

   

4. Drizzle the honey over the mixture and sprinkle with your choice of herbs, stirring gently to combine.

   

5. Cover the baking dish tightly with foil and bake at 350°F (175°C) for 1 hour until the vegetables are tender and the flavors are beautifully fused.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.