Honey Cinnamon Lentils Recipe
Warm up your routine with versatile, budget-friendly Honey Cinnamon Lentils—a hearty and nourishing breakfast, dessert, or side dish. Easy to whip up and perfect for big families, this simple recipe transforms into gluten-free lentil bread with just a flip of the pan. Savory sweet meets smart simplicity.
Equipment
- pyrex
- cooking pot
Instructions
- Add properly soaked lentils (see notes about how to soak lentils) and about 6 cups of water to a cooking pot. Ideally, use a lead-free, non-leaching cooking pot or instapot (use crockpot setting).
- Cook beans until soft. If boiling on the cook top, this may take up to 2 hours. If using a crockpot/instapot, you can cook on low all day or high for about 2 hours.
- Strain water from cooked lentils and add the lentils back into the pot.
- Add honey, butter, cinnamon, and pinch of sea salt to the pot and stir until lentils are coated. Serve warm or cold.
Notes
How to Properly Soak Lentils
Soaking lentils before consuming them helps to remove phytic acid and other compounds that make these food groups more difficult to digest.
How to Soak Lentils:
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- Pour lentils into a glass container, such as pyrex (which we use for literally everything!), leaving room for the beans to expand. I recommend filling the container about half full.
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- Cover the lentils completely with water and a few pinches of sea salt or a squeeze of lemon. I add about 1 inch of additional water above the submerged lentils .
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- As the lentils soak up water, you may need to add more.
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- Allow the beans to soak for about 12 hours.
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- Strain and rinse the lentils with fresh water.
- For a more savory dish, omit the honey and cinnamon and add garlic powder and herbs, such as parsley.
- We often make a double batch of honey cinnamon lentils and use the leftovers to make this Gluten Free Lentil Bread recipe.