Strawberry Shortcakes

Directions

1. In a small saucepan of boiling water, cook the lentils for 10-15 minutes, until soft. Drain well and set aside to cool completely. Preheat the oven to 400˚F.
2. In a bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. Add the butter and blend until well combined, with pieces of butter the size of peas remaining. Add the cooked lentils and toss to combine.
3. In a small bowl, stir the buttermilk and egg together with a fork. Add to the flour mixture and stir with a spatula just until combined. Turn the dough out onto a baking sheet that has been sprayed with nonstick spray or lined with parchment, and pat into a circle that’s about an inch thick.
4. Sprinkle with coarse sugar (if you like) and cut into 8 wedges with a sharp knife. Pull each wedge apart, leaving at least an inch of space between them. Bake for 20 minutes, or until golden. Set aside on a wire rack to cool.
5. As the shortcakes cool, toss the strawberries with about 1½ Tbsp of the sugar; set aside to soften. Beat the cream with the remaining sugar and vanilla until stiff. Split the shortcakes and fill with berries and a dollop of whipped cream.