How to Use Lentils in Sweets: 2 Exciting and Quick Dessert Recipes

If you want to add a protein punch to your sweet indulgences, then cooking and baking with lentils is a great idea. You may think that this is an otherworldly idea, but lentils have increasingly gained a ubiquitous status. They don’t have to be used in just savory preparations like dal or salads, they are equally tasty in desserts. Lentils are a great powerhouse of vegan and vegetarian nutritious. They are high in protein, fiber, iron, folate and also have a low glycemic index. Here are three exciting recipes that make the most out of lentils. They are sweet and tatty, but also easy to make.

Lentil Brownies

Ingredients:

• 90 g red lentils
• 3 tbsp oil
• 3 tbsp maple syrup
• 90 g bittersweet chocolate (feel free to use non-vegan version, if you want)
• 4 tbsp sugar
• 83 g peanut butter (or any nut butter)
• 1 ½ tsp vanilla extract
• 1 tbsp cocoa powder
• 31 g flour of choice
• ½ tsp salt
• ½ tsp baking powder
• 4 tbsp chocolate chips 

Instructions:

• Line an 8x8 inch pan with parchment paper and set it aside.
• Preheat the oven to 180 C as well.
• Rinse the red lentils. You can also rinse and soak them for 20 minutes before you start the baking process.
• Cook them in about 1 ½ cups of water for about 12-13 minutes. You can also pressure cook them for 1 whistle.
• Drain any excess water and then let them cool down to room temperature then blend in a food processor to achieve a purée.
• Add maple syrup, oil, and chopped chocolate in a heatproof bowl and microwave in 30 second intervals. Once the chocolate has melted, mix it well.
• Add a tablespoon of cocoa powder into this as well.
• In a large mixing bowl, combine all of the ingredients with the melted chocolate and the lentil purée. Mix well.
• Once done, transfer into the prepared brownie pan, and sprinkle with chocolate chips. Bake in the oven for 30 to 35 minutes.
• Check for doneness by inserting a wooden skewer or toothpick. If it comes out clean, then the brownies are cooked. If not, let them stay in the oven for 5 to 10 more minutes.
• Once the brownies are baked, remove them from the oven and let them cool down completely.
• Then cut into squares, and serve. You can also use them to make a brownie sundae with some vegan ice cream.

Oats and Lentil Chocolate Chip Cookies

Ingredients:

• 115 g unsalted butter
• 200 g brown sugar
• 1 egg
• 1 tsp vanilla extract
• 400 g cooked red lentils
• 180 g flour
• 1/2 tsp salt
• 1 tsp baking soda
• 75 g rolled oats
• 85 g chocolate chips 

Instructions:

• Cream the brown sugar and butter together until you get a pale and fluffy mix.
• You can also brown the butter by melting it in a saucepan and cooking it until the butter changes color and solids start to form. Let it cool down and then cream it with the brown sugar just like mentioned above.
• To make the lentil purée, soak the red lentils for 20 minutes and cook them in a pot or pressure cooker until soft and mushy. Then blend into a purée.
• Add the cooled purée into the creamed sugar and butter along with vanilla extract and egg.
• Then add the dry ingredients into a large mixing bowl and whisk to combine.
• Then slowly incorporate them into the lentil and butter mix.
• Finally add the chocolate chips, then refrigerate the cookie dough for an hour.
• Preheat the oven to 162 C and line a baking tray with parchment paper.
• This recipe should yield about 24 cookies. You can either bake them in two trays at the same time if you have a big enough oven or in two batches.
• Use an ice cream scoop or a tablespoon and form the cookies. Place them a few centimeters apart before popping the tray in the oven.
• Press the cookies down with a fork if you want a flatter cookie.

Bake in the oven for about 10 to 12 minutes then cool on a wire rack.