Created By: Gayle Anderson, S-Wheat Farm Life
Use: Pardina Brown Lentils
Yields: About 9 servings
Recipe courtesy of Gayle Anderson, The S-Wheat Farm Life
1/2 cup Pardina brown lentils, rinsed and sorted. Remove any non-lentil material before cooking.
2 cups sugar
1 cup vegetable oil ( I use canola oil)
2 teaspoons vanilla
1 & 1/2 cups flour
1/2 cup plus 2 tsp unsweetened cocoa powder
1 teaspoon salt
1 cup chocolate chips
Lentil puree (slightly over 1 cup & use all what cooks up)
1 cup small marshmallows (optional)
First, in a medium size pan, add water (3 - 4 cups) and add 1/2 cup dry lentils. (1/2 cup dry lentils = approximately 1 cup cooked lentils).
Bring to a boil, then cover and simmer for 40 minutes. They should be very tender and mushy.
Drain the lentils and smash with a fork till smooth or use a food processor to get a fine puree. (Note: the puree freezes well if you want to cook up extra).
Set puree aside and in a large bowl combine dry ingredients.
Preheat the oven to 350 degrees.
Grease a 9 x 13 cake pan.
Mix the eggs, sugar, oil & vanilla.
Then stir in the remainder of the ingredients and your lentil puree and pour into the prepared pan.
Bake 35 minutes. Cool and cut into serving sizes.
For more delicious recipes from Gayle Anderson, visit S-Wheat Farm Life