Combine the lentils, bay leaf, 2 cups water, chicken stock and salt together in a casserole dish; bring the mixture to a boil. Place a lid on the dish, reduce heat to medium-low then allow the lentils to simmer for 30 minutes. Remove and discard the bay leaf.
Preheat an oven to 180 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. Put the lid back on.
Bake in the preheated oven until the lentils are tender, about 1 hour.