I've seen this recipe floating around vegetarian and thrifty discussions for the past year or two, but I didn't get around to trying it until this past weekend.  It was delicious and very easy!  It will be ideal for us now that Daniel is working at home, because he can spend just a few minutes assembling it (or one of us could do that the night before) and stick it in the oven and go back to work, and dinner will be ready when Nicholas and I get home.

To make 6 main-dish servings, you will need:

1 cup dry lentils
2 cups water
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. olive oil
2 Tbsp. dried minced onion (You can use fresh onion, but it all floats to the top and gets a soggy consistency.)
1/2 tsp. ginger
1 clove garlic, crushed, or 1 tsp. garlic powder
salt and pepper to taste

It will be soupy, suitable for serving in bowls or over rice or in a baked potato or squash.  If you prefer a more solid, casserole-like consistency, add:

1/3 cup rice

Combine all ingredients in a casserole dish.  Bake, covered, at 350F until tender, about 1 hour 15 minutes.

We baked some squash at the same time to make a complete meal with no additional energy use.  It was a tasty combination of foods.