Always my problem with lentils - the recipe NEVER states which type of lentils to use. Anyone remotely familiar with lentils knows that there are several varieties. I grew up in Asia, so I am most familiar with yellow and orange lentils. I used a combination of those two (10 oz yellow, 6 oz orange). I ended up with watery, watery MUSH. I suspected this might be a problem after the initial cook time they still had tons of liquid and already were starting to look mushy, but I gave the recipe the benefit of the doubt and added the extra cup of water anyways. I ended up with soup. However, the flavor was fantastic, and I intend to serve leftovers over brown rice tomorrow. Word to the wise: think BIGGER varieties of lentils (i.e. Split pea type) as these would need a lot more liquid to cook down. All in all, I will make this again, as it is somehow deliciously reminiscent of my childhood in Asia, although I am certain we never added honey to our lentils! One last note - my pot was more like a soup pot, so not much surface area for water to evaporate. Next time I might pour these into a 9x13 for the bake time.
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Always my problem with lentils - the recipe NEVER states which type of lentils to use. Anyone...