Sweet Lentil Pudding

   Hmmm... what shalI I say about this dessert? With its cardamom spice, it definitely has an Indian feel. I don't think I have quite mastered yet the perfect lentil consistency, but overall, this would be a good diet treat. Low-fat, for sure, and you could probably use stevia instead of brown sugar. Even though I found the recipe online, I didn't have all the ingredients, so I just sort of winged it...
   For me, the end result had the consistency of oatmeal. I like oatmeal, so that's not a bother. Next time, I might try to process it for a smoother consistency and refrigerate it. Something tells me that it would taste even better cold!
---Jenny

SWEET LENTIL PUDDING
1/3 split red lentils
about 8 halved cashews (I used sunflower seeds)
1/2 cup half and half
1 1/2 cups water
3/4 tsp cardamom powder
1/2 cup unsweetened coconut flakes
dash of cinnamon
1/2 cup almond flour, more or less to your desired consistency

Rinse lentils well and let soak, along with cashews, for about an hour. Drain and bring to a boil in a saucepan with 1 cup of the water. Add half and half and the rest of the water, along with the cardamom, coconut and cinnamon. Add almond flour to your desired consistency.

Printer-Friendly Version:

sweet_lentil_pudding.pdf
File Size:	483 kb
File Type:	pdf

Download File

---