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.