The idea for this recipe came to me during my long travels to New Caledonia this summer. I got off the plane in Auckland in New Zealand very early in the morning and all the restaurants were closed. Fortunately, I had some leftovers of a lentil salad I had prepared to take with me on the plane. Eating lentils this early in the day made me wonder why lentils are not considered a breakfast food? They are full of protein and fiber, they do not have a very strong taste and they are very versatile. So I decided to create a breakfast or snack recipe and to incorporate lentils to it! You cannot taste them or even see them, yet they add a considerable amount of vitamins, minerals, protein and fiber to the recipe!
These bars are ideal for breakfast or to take to school or work.
1/2 cup red lentils
1 cup water
1 1/2 cup of oatmeal
1/2 cup flour (I used whole wheat flour)
1/2 cup dried cranberries, chopped
1/3 cup sugar (I used coconut sugar, brown sugar but also work)
The juice and pulp of an orange.
Preheat oven to 375 F (180 C).
In a saucepan, boil 1 cup water and lentils. Reduce heat and simmer for about 10 minutes or until the lentils have absorbed the water. Once the lentils are cooked, mash them coarsely with a spoon.
In a large bowl, combine lentils, oats, cranberries, whole wheat flour, egg, sugar, juice and pulp of an orange.
Cover a baking dish with parchment paper and pour the mix in. Bake for about 35 minutes or until top is golden and you can insert a knife and it stays clean. Let cool for 1 hour before cutting into bars or squares.