Food Mamma

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lentils

lentil cookie bars

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Any chance that I can add a secret ingredient to up the nutrition factor in an otherwise non-nutritious recipe, I’ll happily take it. I loved the idea of adding lentils to one of our favourite cookie bars. These cookie bars have a cup of lentils added to the crust but you would never know! The addition of fibre via the lentils make me feel a little less guilty in indulging.

These bars were so good, they didn’t last long! They were perfect with a glass of cold milk.

Lentil Cookie Bars

20 Maria Biscuits
1 cup cooked lentils
1/4 cup softened butter
1/2 cup condensed milk
1 cup flaked coconut
1/2 cup chocolate chips
1 cup pecan halves

In a food processor, pulse together the biscuits, the lentils and the butter until well combined. Press the mixture into a parchment lined 8″ x 8″ pan. Cover the bottom layer with condensed milk and top with coconut and chocolate chips. Add the pecan halves. Bake at 350 degrees for 25 minutes. Let cool before digging in.

lemon ricotta crostini with crispy lentils

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It’s Oscar Sunday! Although I haven’t seen a lot of the nominated movies, it’s a great excuse to have a party. If you’re looking for an appetizer, here’s a tasty one!

Toasted baguette rubbed with garlic topped with a refreshing ricotta spread that’s brightened with lemon and basil – yum!. This crostini is complete with a topping of crispy lentils. The ricotta makes it nice and light while the lentils add some crunchy substance.  It was hard not to eat them all myself!

I became a fan of crispy lentils after trying it on a pasta dish at the Food Bloggers of Canada Conference. They are so easy to make, just tossing some cooked lentils in the oven with a little bit of olive oil. It took about 25 minutes and a couple shakes throughout the process. The crisped up lentils are great on their own but perfect as a topping.

What are you serving at your Oscar party?

Lemon Ricotta Crostini with Crispy Lentils

1 baguette
300 grams ricotta cheese
1/2 large lemon, juice and zest
2 TB chopped basil
1 cup cooked lentils
olive oil
salt
pepper

Spread the lentils on a baking sheet with a little bit of olive oil and salt and pepper. Bake at 375 degrees for about 25 minutes.

In a bowl, combine the ricotta, zest of half a lemon, juice of half a lemon and the basil. Season with salt and pepper.

Cut the baguette into slices, drizzle with olive oil and toast.

Add a spoonful of the mixture on the toasted bread and top with the crunchy lentils. Enjoy!