lentil, yes lentil cookies!

17 years ago

After the thread about Lentil soup, I decided I was going to get lentils in my diet (lots of fiber and iron). I bought green and red lentils. Cooked a small batch of red lentils and added curry and salt and LOVED them. Made the puree with the green lentils. I just finished a batch of the lentil cookies and I think they are wonderful. The only substitution I made was to use Splenda instead of sugar. For the fruit I used cranberries and apricots. They really are yummy. Cake-like, almost like spice cake. Just in case you'd like to give them a try, here is Alton Brown's recipe:

Here is a link that might be useful: Lentil Cookies

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Comments (12)

centralcacyclist
17 years ago
I'm not sure I want my cookies to be THAT healthy... ;)
sally2_gw
17 years ago
I just never would have thunk it. But it has a 5 star rating.

Sally
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Chaman, You are living in the USA and employing its English for daily referents. I am not impulsive but instead critical of your instantaneous dismissal of Solanum, as you might note from my posting. Also note that i make clear that you are using a common Indian English referent, 'lentil' to translate 'dal', the seed of legumes. When the common language of the culture you and I have adopted as our own use 'lentil' for a specific legume, it is misleading and erroneous to plug in 'lentil' to denote some special usage. Examine the syntax in your phrase "Lentil group of Legumes": what does that mean? We are asking for some purist version of English. What I am VERY CRITICAL of, though, (and I mention this in my poat) is how you jumped downed Solanum's throat without stopping to consider that he might have made a valid point. Now you want to cover up your ignorance with more aggression. Tuer Variety? Do you understand what 'variety' denotes in common language and in a botanical context? Two entirely separate things. Why not: Pigeon peas from my garden? or, Toor Plant (a type of 'lentil') from my garden? BTW, Chaman, if you have to know, my professional work involves the biochemistry/genetics/genomics of rhizobial membranes, apyrase , PEP carboxylase, P inorganic nutrition, in Medicago truncatula/soybean/tomato/arabidopsis, for the last 27 years. So yes, i do understand a little bit about the definitions of Lentils and Legumes, pigeon peas etc. thank you very much. gautam
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AH....I get why this isn't what I expected and why it is "light" as the writer notes. From the NYT story on the soup.. As I figured, the ingredient list called for red lentils (check), broth (check), onion (check), cumin (check), garlic, lemons and chili powder (check, check, check). Then came some surprises: dried mint, fresh tomatoes and bulgur -- none of which were in the cupboard. As determined as I was to make the soup, I was equally determined not to leave the house. It was cold and rainy, and there was only so much I was willing to sacrifice for a nascent crush. Still, I had my heart set on lentils. Clearly, there would need to be some compromises if this was going to work. The tomatoes were easy to get around. I used a fat dollop of tomato paste instead, sautÃ©ing it with the onions and garlic to give it a sweeter, more intense flavor. I also added a chopped carrot to compensate for the lost vegetable matter and to deepen the color. The bulgur was harder to swap out. I considered rice, buckwheat groats, even steel-cut oats before deciding to leave it out altogether and double the lentils. I had plenty, and weren't they the point after all? Then I added some broth to the pot and set it all to simmer. Half an hour later, my lentil soup was bubbling hot and ready. I squeezed in some lemon for vibrancy, drizzled on some good olive oil for richness, and to substitute for the mint, floated a handful of chopped cilantro over the surface. I was a little nervous about digging in. With all my changes, would the soup live up to my expectations? In fact, it was even better. Lighter and more brothy than the bulgur original, it had a buoyant, lemony disposition grounded by a profound cumin and chili backbone. It was the perfect lentil soup, at least for me. Bright, deep, compelling, and easily accessible: if I kept a supply of red lentils around, I could make the soup in under an hour whenever my heart desired. I have been making it ever since. No sign of the original recipe she received from her friend. I'm going to make some grain to add tonight, and next time I make her recipe I am going to double HER amount of lentils. All our mileage varies, and this certainly did have a fresher taste than most lentil soups. I can see it being gorgeous in little expresso cups or shot glasses.
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Here is a Middle Eastern inspired Lentil & Chickpea Salad (in a second). [I also make curried lentil soup with sweet potatoes and chicken (chix is optional).] For the Lentil Salad ~ 2 - 3 Cups of al dente - like cooked lentils (grocery store variety, just cook them lightly -- perhaps bring to a boil, then simmer covered for ~ 12 minutes. (I might have soaked my regular lentils for about 40 minutes prior to using. Dump out soaking water & rinse before lightly cooking lentils.) - small can of chickpeas, RINSED well in a bowl of water, drain. Then soak for a minute in boiling water hot; drain; then rinse w cold water again. Drain. (This helps take than can taste away. Even better if you cook your own chickpeas from scratch. A pressure cooler (see Lars') makes this go quickly.) - 1 firm tomato, finely diced - 1 green bell pepper, finely diced - canola oil (? I didn't measure ; maybe 1/3 C?) or EVOO - Freshly squeezed lemon juice (~ 1.5 lemons; microwave 20 minutes first to get more juice) - 1 lg garlic clove, v finely minced - 1/4 to 1/2 Cup fresh spearmint, finely chopped - 1 large scallion, finely minced - ground cumin (?1.5 tsp) or to taste - ground coriander seed (1 tsp or to taste) - fine sea salt (1.5 to 2 tsp) - freshly ground black pepper - dash of powdered sumac (optional -- it give a bit of a nice sour taste that reminds me of tamarind in Asian cuisine) - you can also add finely chopped fresh flat-leaf parsley - you can add (optional) a bit of very finely ground red pepper or cayenne) Toss all ingredients together and taste as you proceed. Eat at room temp or cold. Eat plain or on salad greens such as romaine. Include some fresh or toasted flatbread (pita).
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grainlady_ks
17 years ago
Thanks for the recipe! That looks exactly like something I'd make; and it is printed and on the top of the to-do stack ;-).

I mill all kinds of legumes into flour and add it to baked goods to increase the protein and decrease the carbs, so it would not be unusual, or much of a stretch, to add lentil puree. I might try the recipe with chana dal (immature garbanzo beans) because they are very low-glycemic. I just LOVE options....

-Grainlady
trsinc
17 years ago
I printed it too. Thanks for posting about it. I'm always looking for sweets that are healthy. I love that this one is made with whole wheat flour.

Question, by green lentils do you mean the French green lentils? The regular, everyday lentils that my store sells (HEB) are what I would consider brown. But I often hear people referring to green as the common color so I'm a bit confused on that. I suppose there is a little green in the uncooked lentils but not enough that I would call them green. When these are cooked they are definitely all brown.

Anyway, I love lentils and consider them to be mild so I'll be trying this recipe. Seems like a good one for cooler weather.
donna_loomis
Original Author
17 years ago
Trsinc, since I've never bought lentils before, I won't be much help. There is a health food store across the street from my office and the lentils labeled red are actually orange, the green lentils were definitely green. However, after cooking they were more of a gray color. I'll bet Grainlady can help us here.
annie1971
17 years ago
I have to say, my first thought was "I'd rather eat a bowl of soup!" But there are great reviews so I guess something must be good.
sally2_gw
17 years ago
Okay, I've copied and pasted it onto my computer. I should keep an open mind. I was just the other day telling DH that I need to come up with some healthy snacks besides nuts and fruits, because I'm getting real tired of nuts and fruit. Well, maybe not that tired of fruit, but still, sometimes you want something different.

Sally
grainlady_ks
17 years ago
Green lentils don't look exactly green, but are more tan with a tinge of green, although fresh ones are more green than just a tinge. The range of color will go from green, to a tinge of green, to golden - depending on how long they have been exposed to ultraviolet light while in storage or shelved. They are about 1/4-inch in size. These are the ones most commonly available.

Brown lentils are smaller than green lentils and more plump. The color is russet brown.

Red lentils (almost salmon color) are about 1/8-inch in size. Hold their shape better for use in a salad.

Then there are the tiny French Green Lentils that are smaller and darker than regular green lentils.

-Grainlady

Here is a link that might be useful: photos of lentils
trsinc
17 years ago
Thanks grainlady. That was kind of a mind bender, huh? LOL

The ones I buy must be green then. I'd bet they sit on the shelf for a long time. I don't know anyone who likes lentils which just floors me. I wonder if it's a genetic predisposition thing - like cilantro.
Ideefixe
17 years ago
Doesn't pureeing the lentils pretty much negate their fiber content? I love French lentils for soup and black ones as a side dish, but this seems sort of eh? to me.
althetrainer
17 years ago
Goody, goody! I am getting 20 pounds of green lentil this month. As long as I don't tell hubby and little man they probably will eat the cookies! LOL
grainlady_ks
17 years ago
Pureeing doesn't negate the fiber content, it just mixes the fiber (7.88 grams per 100 grams cooked lentils) with the liquid to make an emulsion/puree.

-Grainlady

lentil, yes lentil cookies!

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lentil, yes lentil cookies!

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