Lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). Health magazine has selected lentils as one of the five healthiest foods. Lentils are often mixed with grains, such as rice, which results in a complete protein dish."Source
Dal Baht is the daily dish enjoyed in Nepal, and made primarily from lentils and served over rice. While this is always the first dish I think of when faced with a bunch of lentils, I decided it was time to branch out in honor of my friends request. So, I started searching...and found lots and lots of cookies! What I didn't find were cookies recipes that left me drooling, or cookie recipes that would pack a real nutritional punch, or better yet, cookies that delivered both! So, naturally I created my own. With many taste tester approvals I have now deemed this recipe ready for its big reveal - I hope you and yours enjoy it as well!
Chocolate Chip [Lentil] Cookies
an orignial recipe created by me!
1/2 cup vegan butter, softened
1 cup naturally creamed honey
1/4 cup pure maple syrup [I'm not talking Aunt Jemima's hear, I'm talking about 100% PURE maple syrup! Don't use Aunt Jemima's or you will have made these really sickly sweet!]
2 tsp pure vanilla extract
1 flax egg*
1/2 cup lentil puree**
1 cup zucchini puree***
1 tbsp baking powder
2 cups fresh ground whole wheat flour
4 cups old fashioned rolled oats
1/2 tsp sea salt
2 cups dark chocolate chips
Preheat your oven to 350*.Cream the butter in a large electric mixing bowl. Once light and fluffy, add in the honey and maple syrup and continue beating. Add in the flax egg, vanilla, lentils and zucchini then set aside. In a separate bowl, mix together the dry ingredients [leave out the chocolate chips] and slowly add to the wet mixture blending as you go. Once the dough is mixed, add in the chocolate chips. Drop by the cookie scoop full [about the size of a rounded tbsp] onto silpat lined cookies sheets. Bake at 350* for 12-15 minutes [12 for darker pans and 15 for lighter is what I found.]
Yield: 4.5 dozen
I hope you're little cookie monsters gobble these up - they are a certifiable hit in our home!
*to make a flax egg simply mix 1 tbsp freshly milled flaxseed with 3 tbsp cold water and let it sit for 10 minutes. It will gel together as it sits and act as a binder in this recipe.
**to make your own lentil puree blend together 4 parts cooked lentils with one part water. i.e. 1 cup of cooked lentils and 1/4 cup of water.
***zucchini puree is simply made by blending up whole zucchini in the blender.