Make breakfast fun and healthy with a waffle bar—fresh fruit, warmed maple syrup, nut butters, applesauce and low-fat yogurt—and this recipe! Here’s a tip: cook extra lentils and store the leftovers in the fridge or freeze in 1-cup (250 mL) portions. Then, add them to tomato sauce, soups, cooked rice, cooked ground beef, muffins and biscuits to boost fibre, protein and minerals. Recipe from Homegrown: Celebrating the Canadian foods we grow, make and produce.
Red lentil waffles
Serves 6
Ingredients:
- 1/3 cup (75 ml) dried red lentils
- 1 cup (250 ml) water
- 1 cup (250 ml) all-purpose flour
- 1 cup (250 ml) whole wheat flour
- 2 tbsp (30 ml) wheat germ
- 1 tbsp (15 ml) baking powder
- 1/4 cup (60 ml) sweetened apple sauce
- 1 1/2 cups (375 ml) skim milk
- 2 large eggs
- 1 tsp (5 ml) pure vanilla extract
Method:
Add lentils and water to a to a small sauce pan, cover, bring to the boil, stir, reduce to simmer and cook uncovered approximately 15-20 minutes until lentils are very soft. Use wire sieve to drain any remaining liquid. Set aside to cool to room temperature.
As lentils are cooking, in a large bowl combine both flours, wheat germ and baking powder.
When the lentils are cooled, in a separate medium bowl: whisk together applesauce, milk, eggs, vanilla and lentils.
Add liquid ingredients into dry ingredients. Whisk to combine until combined. Batter should be thick with small lumps.
Preheat oven to 250 F, place a cooling rack onto of a large rimmed baking sheet.
Let batter rest while waffle iron preheats.
Once waffle iron is hot, brush both sides with a little bit of canola oil.
Add 1/3 cup (75 ml) batter to each side of waffle iron, close lid and cook until waffles are golden brown, approximately 5 minutes.
Transfer to wire cooling rack, cover with foil, and continue to cook remaining batter.
Per serving (2 waffles without toppings): 256 calories, 3.5 g fat, 0.8 g sat. fat, 0 g trans fat, 201 mg sodium, 42 g carbohydrates, 4 g fibre, 5 g sugar, 13 g protein
Courtesy Trevor Arsenault
Homegrown: Celebrating the Canadian foods we grow, make and produce