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!
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.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg