Irish Soda Bread with Red Lentils

Directions

1. Preheat oven to 350˚F (180°C). In a small saucepan, cover lentils with water, bring to a boil, and simmer for 15-20 minutes, or until very soft. Drain well and set aside.
2. In a large bowl, stir together flours, oats, baking soda, baking powder, and salt. Add butter and blend with a pastry cutter, fork, or your fingers until crumbly. In a small bowl or measuring cup, stir together buttermilk and egg with a fork; pour it into dry ingredients, add lentils and raisins, and stir until you have a stiff, sticky dough.
3. Spread dough out onto a lightly floured surface and knead three to four times, shaping it into a slightly flat ball. Transfer to a parchment-lined sheet and cut two deep slashes across the top, making an X.
4. Bake for 35-40 minutes, until a deep golden colour and hollow-sounding when tapped on bottom. Transfer to a wire rack to cool, with a tea towel draped overtop to keep crust soft. Cut into wedges and serve warm.