Lentil Cookies Recipes

LENTIL COOKIES

Steps:

• *Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
• In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
• Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
• In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
• Yield: 1 1/2 cups lentil puree

LENTIL COOKIES

Steps:

• In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer until lentils are tender, 30 to 40 minutes. Remove from heat and puree with an immersion or conventional blender. Set aside to cool.
• Heat oven to 375ºF.
• In a medium bowl, combine the flour, baking powder, salt, cinnamon, and allspice.
• In the bowl of a stand mixer fitted with the whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit, and coconut.
• Form the dough into balls about 2 teaspoons in size, and place on a parchment paper-lined half-sheet pan, leaving about 1 inch between. Bake until an internal temperature of 195ºF is reached on an instant-read thermometer, 15 to 17 minutes.

BAL'S LENTIL COOKIES

Steps:

• Cook the lentils in boiling water for 35 minutes. Strain the lentils and crush with a fork.
• Preheat the oven to 375 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper.
• In a bowl, cream the crushed cooked lentils, butter, and brown sugar together and then add the egg and blend. Add the flour, baking soda, and vanilla. Stir in the oats, slivered almonds, pumpkin seeds, and chocolate chips and mix well.
• Drop the cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.

SMOKY LENTIL STEW WITH LEEKS AND POTATOES

Steps:

• Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
• Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
• Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
• Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
• Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
• Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

LENTIL COOKIES

Steps:

• In a small pot over medium heat, combine the lentils and the water.
• Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
• Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.
• In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed.
• Add the egg and mix until just incorporated.
• Add the vanilla and lentil puree and mix until combined.
• Add the flour mixture and blend on low speed until just combined.
• Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.
• Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between.
• Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.