so far i have made (in no particular order), lentil balls, dal, bread, pancakes, stir fry, burgers and now… inspired by my magic trick brownies, i made butterscotch brownies. the result? sticky, sweet warm goodness and my 7th way with lentils.
following the basic premiss of the black bean brownies, i combined cooked, rinsed and drained red lentils, brown sugar, egg, butterscotch morsels, vanilla and canola oil in a food processor and baked until the top set and gave way to a surprising sweet treat.
red lentil butterscotch brownies
15oz prepared red lentils, drained and rinsed
3 large eggs
1/3 cup canola oil (plus some for the baking dish)
1/4 cup brown sugar
1/8 teaspoon salt
2 teaspoon vanilla extract
1/2 cup cane sugar
1/2 cup butterscotch chips
preheat oven to 350°F.
grease an 8-inch baking pan. place the lentils, eggs, canola, brown sugar, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. remove the blade and gently stir in the butterscotch chips. transfer mixture to the prepared pan. bake the brownies for about 35 minutes, or until just set in the center. cool before cutting into squares.
the brown sugar caramelized so beautifully and messily on the bottom of the pan. and each bite was a little mouthful of sweet, sticky heaven.
as i write about my 7th way with the red lentil, i reflect and come to realize how diverse and ready to take on a different role than just little magical legume it only appears to be. now i need to find another seemingly bland ingredient and find 7 more ways. i am open to suggestions.inspired, faith