I'm not sure I want my cookies to be THAT healthy... ;)

I just never would have thunk it. But it has a 5 star rating.

Sally

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

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.

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.

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.

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

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

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.

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.

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

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