3 cups lentils (about one bag)
6 cups tomato-less vegetable stock (or water)
1 can garbanzo beans (drained and rinsed)
1 cup grated carrots
2 tsp salt
2 tsp mustard
1/2 tsp ground ginger
1/4 cup soy sauce
2/3 cup honey
2 bay leaves
Rinse and drain the lentils and place in the crock-pot. Add the rest of the ingredients and mix well. Cover and cook on low for 6-8 hours or on high for 3-5 hours.
