Honey Baked Lentils

1 pound dry lentils

1 small bay leaf

2 cups water

2 (14.5 ounce) cans chicken broth

2 teaspoons salt

1 teaspoon dry mustard

¼ teaspoon ground ginger

1 tablespoon soy sauce

½ cup chopped onion

1 cup water

½ cup honey

Combine the lentils, bay leaf, 2 cups water, chicken broth, and salt together in a dutch oven or oven-proof saucepan; bring the mixture to a boil. Place a cover on the pan, reduce heat to medium-low, and allow the lentils to simmer for 30 minutes. Remove and discard the bay leaf.

Preheat an oven to 350 degrees F (175 degrees C).

Stir the dry mustard, ginger, soy sauce, onion, and 1 cup water together in a bowl; stir the mixture into the lentils. Drizzle the honey over the mixture. Return the cover to the pan.

Bake in the preheated oven until the lentils are tender, about 1 hour.