Make-ahead Honey Baked Lentils? - Mothering Forums
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#1 of 6 Old 10-28-2011, 02:46 PM - Thread Starter
 
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I'm bringing over dinner for a friend who just had a baby - several of us are making meals that can be frozen and I'm delivering them all early next week.  I was thinking of doing Honey Baked Lentils with rice and diced carrots baked right in, and then salad on the side so it's a complete meal.  Should I bake at home and freeze?  Just refrigerate, since they'll eat it within a few days?  Or, put all the dry ingredients in a covered casserole (including rice and diced carrots, so they'll need to refrigerate because of the carrots) and say "add 2 cups of water and bake".  Thanks in advance for any replies!


Faith, wife to Ben 9/24/05     Tandem nursing and cosleeping graduate (for now!), babywearing SAHM to Solomon 9/18/07 and Abram 12/10/09, expecting our 3rd boy in December/January!
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#2 of 6 Old 10-28-2011, 09:27 PM
 
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If you're going to freeze it, make a batch now, freeze it, and try before delivering. Otherwise I'd give all dry ingredients in a container, carrots in another container, have her refrigerate carrots, and give her directions for making it.


Created an instant family (7/89 and 5/91) in 1997. Made a baby boy 12/05 adopted a baby girl 8/08. Ask me about tandem adoptive nursing. Now living as gluten, dairy, cane sugar, and tomato free vegetarians. Homeschooling and loving it.

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#3 of 6 Old 10-28-2011, 09:28 PM
 
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BTW, can I get your recipe?


Created an instant family (7/89 and 5/91) in 1997. Made a baby boy 12/05 adopted a baby girl 8/08. Ask me about tandem adoptive nursing. Now living as gluten, dairy, cane sugar, and tomato free vegetarians. Homeschooling and loving it.

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#4 of 6 Old 10-29-2011, 08:19 AM
 
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YES I want the recipe too! YUM 


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#5 of 6 Old 10-29-2011, 01:33 PM - Thread Starter
 
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The link where I originally got the recipe isn't working anymore, but here it is...

 

Honey Baked Lentils

 

1 cup dry lentils
2 cups water
2 Tbsp. honey (you can substitute maple syrup for strict vegans)
2 Tbsp. soy sauce
2 Tbsp. olive oil
2 Tbsp. dried minced onion (You can use fresh onion, but it all floats to the top and gets a soggy consistency.  I use 2 tsp onion powder)
½ tsp. ginger
1 clove garlic, crushed, or 1/2 tsp. garlic powder
Salt and pepper to taste

1/3 cup rice, (optional, for a more casserole-like consistency… I’ve found brown rice doesn’t work well so I stick to white)

Combine all ingredients in a casserole dish.  You can let it soak for a while before baking, if convenient—this makes the lentils and rice softer and may improve digestibility.  Bake, covered, at 350F until tender, about 1 hour 15 minutes.  When it’s too hot to use the oven, I’ve also had success making this in the rice cooker.  The only modification is that I add an extra 2/3 cup water for the rice.

 

When I want to add carrots, I just chop up a bunch and add them in with everything else. 


Faith, wife to Ben 9/24/05     Tandem nursing and cosleeping graduate (for now!), babywearing SAHM to Solomon 9/18/07 and Abram 12/10/09, expecting our 3rd boy in December/January!
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#6 of 6 Old 11-01-2011, 12:59 AM
 
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Thanks. It's on my menu for the week.


Created an instant family (7/89 and 5/91) in 1997. Made a baby boy 12/05 adopted a baby girl 8/08. Ask me about tandem adoptive nursing. Now living as gluten, dairy, cane sugar, and tomato free vegetarians. Homeschooling and loving it.

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