Yo-Yo's Lentils with Honey and Bacon

Yo-Yo may be blunt and honest. But she's also raising her two teenage brothers who EAT! So, when she can't get them to make their own peanut butter sandwiches, she goes for anything cheap, quick, filling, and GOOD! And one of her favorites is “Lentils with Honey and Bacon.” You can replace the bacon with sausage or ground beef, but her brothers won't do the total vegan thing (though this is a good one to try if you substitute the meat with a couple tablespoons of olive oil).

So, hike up those bib overalls, and give it a try!

2 1/3 cups (1 lb.) dry lentils
1 bay leaf
2 tsp. salt
1/4 lb. bacon (4 to 6 slices)
1 Tbsp. Dijon mustard or 1 tsp. dry mustard
1 Tbsp. fresh ginger, grated (or 1/4 tsp. powdered ginger)
1 Tbsp. soy sauce
1 medium onion, chopped
1/2 cup honey

In a medium sauce pan, combine the lentils, bay leaf, and salt in 5 cups of water and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.

Meantime, cut the bacon into bits and fry until it just begins to crisp. Remove and drain.

Mix the remaining ingredients (mustard, ginger, soy sauce, and honey) with 1 cup of water.

When the lentils have simmered for 30 minutes, remove the bay leaf and stir all ingredients together in a 3 to 4-quart casserole dish, reserving a few bacon bits to sprinkle on top.

Cover and bake in a 350° oven for one hour.

Serve over rice. Top with a scoop of cottage cheese and sprinkle with hot sauce if desired.

“Hey, get in here and get it or forget it! ... Ya hear me?”