Honey Baked Lentils
This sweet and savory entree is packed with fiber, protein, and potassium!
- Yield
- 7 servings
- Serving size
- 1 cup, 1/7 of recipe
- Rating
- 3.14 of 5 (59 ratings)
Food groups
- Protein Foods: 1 ounces
- Vegetables: 1 cups
Ingredients
- 2 cups lentils (uncooked, 1 pound)
- bay leaf (1 small, optional)
- 5 cups water
- 1 cup carrots (chopped)
- 1/2 cup onions (chopped)
- 1 cup water
- 1/2 pound ground beef (90% lean)
- 1/3 cup honey*
- 1 teaspoon herbs (fresh or dried)
Directions
- Wash hands with soap and water.
- Combine rinsed lentils, bay leaf, and 5 cups water in a large saucepan.
- Bring to a boil.
- Cover tightly and reduce heat.
- Simmer 30 minutes.
- Do not drain.
- After cooking, discard bay leaf.
- Chop onion.
- Combine onions and carrots with 1 cup water.
- Add to lentils and stir into a 9x13 inch baking dish.
- Brown ground beef (if using).
- Drain and discard fat.
- Add the meat to the lentil mixture.
- Pour honey over entire casserole.
- Add herbs if desired.
- Cover tightly with foil and bake it for one hour at 350 °F.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 287.43 |
| Total Fat | 3.05 g |
| Saturated Fat | 1.03 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 18.78 mg |
| Carbohydrates | 47.25 g |
| Dietary Fiber | 13.34 g |
| Total Sugars | 16.53 g |
| Added Sugars included | 12 g |
| Protein | 20.3 g |
| Calcium | 50 mg |
| Potassium | 747 mg |
| Sodium | 41.1 mg |
| Copper | 0 mg |
| Iron | 6 mg |
| Magnesium | 68 mg |
| Phosphorus | 344 mg |
| Selenium | 9 mg |
| Zinc | 4 mg |
| Vitamin A | 131 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.6 mcg |
| Vitamin C | 4 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 5 mcg |
| Folate | 280 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.2 mg |
| Niacin | 3 mg |
| Choline | 73 mg |
Notes
* Children under the age of one should not consume honey.
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Source
Recipe by: Michigan State University Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/honey-baked-lentils. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.