This vegetarian main dish pairs wonderfully with baked winter squash or baked sweet potatoes.

Scale

1 cup uncooked green lentils
2 cups water, or 1 cup orange juice and 1 cup water
1/2 tsp. dry ginger
1/2 tsp. garlic powder or granulated garlic
1 Tbsp. nutritional yeast flakes (optional)
2 Tbsp. dried minced onion
2 Tbsp. olive oil (use the code STEWARDSHIP for 10% off at that site!) or other cooking oil
2 Tbsp. honey or maple syrup
2 Tbsp. soy sauce or liquid aminos
1/3 cup uncooked white rice or 1/2 cup cooked brown rice

Combine all ingredients in a casserole dish. (Measure them in the order listed for tidiest use of your measuring spoons!)
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 liquid is absorbed and lentils are tender. Check it after 1 hour, but it often takes 1 hour 15 minutes.

Orange juice gives a “tropical” flavor that some people like and others don’t.

Maple syrup instead of honey gives it a different flavor, also very good, and makes the recipe totally vegan.

Brown rice will not cook completely in this dish–so unless you like your rice crunchy, use white rice or pre-cooked brown rice.