Cinnamon Nutmeg Lentil Crumble Topping – Lentils.org

Cinnamon Nutmeg Lentil Crumble Topping

  By lentilsorg  ,

October 28, 2020

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  • Prep: 15 Minutes
  • Cook: 30 Minutes

  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 10 x ½ cup (125 mL)
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Directions

  1. Preheat oven to 375⁰F (190⁰C).
  2. Whisk flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
  3. Add butter and work into dry mixture with your fingertips until pea-sized lumps form.
  4. Add lentils and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
  5. Transfer mixture to a parchment-lined sheet tray and bake 12 minutes.
  6. Using a metal spatula, stir and toss crumble.
  7. Rotate tray and continue to bake until crumble is dark golden brown, about 8 additional minutes. Let cool.

Chef's Note: This makes for a great topping to oatmeal at breakfast or stewed fruit for dessert.

Ingredients

2 cups (500 mL) all-purpose flour

1 cup (250 mL) brown sugar

1 tsp (5 mL) baking powder

1 tsp (5 mL) cinnamon

1 tsp (5 mL) ground ginger

½ tsp (2 mL) nutmeg

½ tsp (2 mL) kosher salt

2 cups (500 mL) split red lentils, cooked and drained well

1 cup (250 mL) unsalted butter, room temperature, cut into cubes

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Nutrition Facts

Serving Size½ cup (125 mL)
Calories370
Sodium170 mg
Potassium148 mg
Protein6 g
Cholesterol50 mg
Sugar20 g
Total Fat19 g
Saturated Fat12 g
Total Carbohydrates46 g
Dietary Fiber4 g