Oatmeal Lentil Cookies Print
1 cup margarine or butter
1 cup brown sugar
1/2 cup lentil puree*
1 tsp vanilla
2 eggs
1 1/2 cups flour
1 cup quick cooking rolled oats
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 cups semi-sweet chocolate chips

Cream together margarine, sugar and lentil puree. Stir in vanilla and beaten eggs. Combine dry ingredients and stir in. Mix in chocolate chips. Drop from spoon onto greased cookie sheets. Bake in 375°F oven, 12 to 14 minutes.
Yields about 4 dozen.

*Lentil Puree: Lentil puree freezes well. Double this recipe and have some on hand to make baked loaves and cookies or use in chowders and soups.
     1 cup lentils
     2 1/2 cups water
Wash lentils. Cover with water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender, 30 to 45 minutes. Drain lentils. Save enough stock to blend with lentils to the consistency of canned pumpkin. As puree forms, stop, scrape and mix with a spatula and start blender again until a smooth puree is developed.
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