This is a very tasty way to use lentils (which are very cost-effective!!) from Stephanie's blog:
1 1/2 cups lentils
3 cups water
1/2 red onion, diced
1 can garbanzo beans, drained and rinsed
1/2 cup shredded carrot
1 tsp salt
1 tsp dried mustard
1/4 tsp ground ginger
2 T soy sauce (La Choy or Tamari Wheat Free are GF)
1/3 cup honey (and maybe another 1 T later to taste)
1 dried bay leaf or 2 fresh
Rinse off the lentils and dump them in the crockpot. Add the water. Chop up the onion, and add along with the carrots. Drain and rinse the garbanzo beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf on top.
Cover and cook on low for 6-8 hours, or on high for 3-5 hours. Taste. If desired, stir in an extra tablespoon of honey.
This works as a vegetarian main dish served over rice, or as side dish.