Cheddar Oat Lentil Biscuits

Serve these spicy biscuits with a chutney to accompany tea or drinks, or pack as a nutrient-rich snack for lunches or after the gym.

Part of our Hidden Healthy^TM collection of recipes where we show you unique ways of incorporating lentils into your food, unsuspecting to the picky eater's eye!

Ingredients

1/2 cup (125 mL) dry red lentils
2 cups (500 mL) rolled oats, either old fashioned or quick-cooking (not instant)
1 tsp (5 mL) baking powder
1/8 - 1/4 tsp (1 - 2.5 mL) cayenne pepper (1/4 tsp will be very spicy)
1/8 tsp (1 mL) salt
1 1/2 cups (375 mL) grated aged white cheddar (about 4 oz. or 120 g)
2 Tbsp (30 mL) butter

Directions

1)Add the lentils to a medium saucepan with water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes.
2) Drain and set aside until cool. Preheat the oven to 375º F.
3) In the bowl of a food processor, grind oats for a few seconds: some larger pieces should remain.
4) Add the baking powder, cayenne and salt, and pulse 2 or 3 times.
5) Add the grated cheddar and butter, and pulse a few times to just barely combine.
6) Add the cooled lentils, and pulse until the mixture starts to pull together into a rough dough.
7) Transfer to a medium bowl and kneed with your hands briefly until any leftover dry crumbs are incorporated into the dough.
8) Form the dough into balls about 1 1/4” in size, then place on a large baking sheet and flatten with your fingers: the biscuits should be about 1/2” thick and 1 3/4” in diameter, and placed an inch or more apart on the sheet. The biscuits may split slightly as you flatten them, just gently push the larger cracks back together.
9) Bake for 18 - 22 minutes, until slightly golden. Serve warm, or cool completely on a wire rack.

Servings:

20+