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 (Green lentils hold their shape and texture; red lentils get softer.)
2 cups water, or 1 cup orange juice and 1 cup water
2 Tbsp. honey (You can substitute maple syrup for a different flavor, also very good.)
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 1/2 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, bake it longer, or add:
1/3 cup uncooked rice (brown rice works, but it will not get really soft)

Optional ingredient for extra nutrition and deliciousness and appetizing color:
1 Tbsp. nutritional yeast flakes (huh?)

Combine all ingredients in a casserole dish.  You can 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 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.  A few weeks later, I whipped up a Pumpkin Cornbread that also can bake along with Honey Baked Lentils and goes really well with them.


UPDATES:

• This turns out to be a great dish to bring to potluck dinners.  Almost everyone who is willing to try lentils likes it!  It's vegetarian and dairy-free, and some vegans are willing to eat honey.  (If I know there will be strict vegans dining, I use maple syrup.)  I can bake it the night before and reheat it in an oven or microwave, or it's pretty good at room temperature.
• Here are instructions for making Honey Baked Lentils in a slow-cooker.
• I linked this recipe to a carnival of bean recipes where you can find many other ways to enjoy lentils and other beans!