These sweet and sour baked lentils with honey, vinegar, and leeks is a Greek recipe that I adapted from a dish called Minoan Lentils, which was originally published in the My Greek Table book. It’s so nutritious, easy and delicious, that it stands as a kind of poster child for great Mediterranean diet bean recipes. Lentils are, after all, one of the oldest cultivated legumes in the Eastern Mediterranean and something we Greeks eat about once a week in every season of the year. The extra virgin Greek olive oil, pine honey, garlic, leek, bay leaf, herbs and spices lend an extraordinary flavor to the humble lentil. Enjoy!