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Using puréed lentils in your favorite sweet dessert recipes is a great way to add protein and fiber, while reducing calories and the glycemic load. In baking recipes, swap out some of the butter or oil with puréed lentils. It adds moisture and richness, while cutting down on unhealthy fats. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make decadent Lentil and Avocado Brownies.
1 vanilla bean
1/2 cup (125 mL) brown sugar
4 cups (1 L) split red or whole green lentil puree
4 large eggs
1 ripe avocado
1 cup (250 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) semi-sweet chocolate chips
3/4 cup (175 mL) walnuts, chopped
3/4 cup (175 mL) peanut butter
as needed, powdered sugar
To make the lentil puree: Bring 1 1/2 cups (375 mL) lentils and 4 cups (1 L) water to a boil. Cover and simmer for 7 to 9 minutes for split red lentils, or 20 to 25 minutes for whole green lentils. Drain, reserving the liquid. Add ¼ cup (60 mL) of the lentil liquid back into the lentils. Purée in a blender or food processor until smooth.
Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.
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