Sunday, July 6, 2014

Honey Mustard Lentils Recipe- Gluten Free, Refined Sugar Free, Vegan Option

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I've been having a love affair with mustard lately. Especially when it is paired with honey, and even more so when the pair are with dill as well. So many dishes taste simply divine with the addition of mustard and honety. Because of that, I decided to experiment and see how lentils taste with mustard and honey; I've done it a few times now, and can honestly say that it is one of my favorite ways to eat lentils.
It's super simple, healthy, and uses just a little bit of honey that you can replace with sugar to keep it even cheaper than it is already. I've used both fennel bulbs and zucchini in this recipe, but I'm sure it would also be great with other veggies like peppers, cabbage, etc...
Feel free to experiment- this recipe is just a base.
I sprout my lentils first before using them in this recipe, but you can use them unsprouted as well- sprouting just increases their digestibility.

Honey Mustard Lentils Recipe- Gluten Free, Refined Sugar Free, Vegan Option

2-3 tablespoons oil (ideally a non strongly flavored one)
2 medium onions
1 1/4 cups chopped carrots
2 1/2 cups other veggies, such as zucchini, fennel, cabbage, peppers, etc....
3 cups cooked green lentils
3 tablespoons dijon mustard
2 tablespoons honey or other sweetener like sugar, sucanat, etc. (If using a different sweetener, add more or less to taste)
1 teaspoon dried dill
1 teaspoon salt
1 teaspoon garlic powder

1. Chop up onions, carrots, and other veggies

2. Saute chopped onions in oil until starting to brown.

3. Add the carrots and saute until they start to soften.

4. Add the other vegetables and saute until they start to soften.

5. Add everything else, mix well, and cook for 5 minutes or until fully warm.


Are you a fan of honey mustard? What is your favorite thing to make honey mustard? What is the most unique thing you made honey mustard? Does this look like a recipe you'd try?

1 comment:

  1. I'm always looking for new ways to eat lentils as well, and this one was delicious...definitely a keeper. Thanks!


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