Lentils: Pantry Gems

 Lentils: Pantry Gems available on iBooks 

So, I wrote a cookbook. 

Not just any cookbook.

This one has one main theme: Lentils. Yep, lentils.

I know what you are thinking. Just lentils? You aren't including the other pulses? Why oh why would you devote a whole cookbook to lentils?

Well, why not? I'm mean, really. They are an inexpensive form of plant protein. They are full of fiber and very nutritious. Honestly, we should all be eating more lentils (and other pulses). 

But this just isn't a cookbook with a bunch of soup an stew recipes. No, I actually bake with lentils. And sprout them. Brine them. Put them in salads. Cake. Cookies. And discuss them in detail -- give you the full nitty gritty about this little legume that is found in cuisines around the world.

If you are looking for ways to incorporate more vegetarian cuisine or recipes into your repertoire, then you need this book. I amassed over 40 recipes featuring lentils. But I still have more recipes and ideas for them, so perhaps there will be a part 2 in the future. Maybe I'll even bring in some of their pulse cousins, like chickpeas. 

To get you started, here is a great cookie recipe that I make often for my kiddos.

Oatmeal Chocolate Chip Cookies
Makes 2-3 dozen cookies

• 2 1/3 cups white whole wheat flour
• 1 1/3 cups rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup split red lentils 
• 1 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 10 ounces chocolate chips

Place the lentils in a saucepan. Cover with water by 2 inches. Bring to a boil. Cover and reduce heat to low. Simmer until soft, about 20-25 minutes. Drain off the liquid. Let the lentils cool for 10-15 minutes. Place them in a food processor and pulse until smooth. Save 3/4 cup of the lentil puree for the recipe. Any remaining puree can be refrigerated (for up to 4 days) or frozen (for up to 6 months) for later use.

Preheat oven to 350ºF. 

In a small bowl, whisk together the flour, oats, baking soda, and salt. Set aside.

In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla. Mix well to combine. Stir in the lentil puree. Add the flour mixture and mix until well combined. 

Drop by spoonfuls onto a baking sheet. Bake for 10-13 minutes. Remove from pan and cool cookies on a wire rack. 

Be sure to share. 

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