By lentilsorg Snack Baking
July 12, 2015
Part of our Hidden HealthyTM collection of recipes where we show you unique ways of incorporating lentils into your food, unsuspecting to the picky eater's eye!
15 Minutes
30 Minutes
*Lentil Puree: In a food processor, place cooked lentils (or rinsed and drained canned). For every cup (250 mL) of cooked lentils, add ¼ cup (60 mL) water. Blend until smooth. Lentil puree has a similar consistency to canned pumpkin. Add additional water 1 tablespoon (15 mL) at a time if more moisture is needed. Store in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months
½ cup margarine
1 cup all purpose flour
1 cup crisp rice cereal
¾ cup cheddar cheese, grated
¾ cup split red lentils, pureed*
1 egg, beaten