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| Servings | 16servings |
| Prep Time | 45minutes |
| Cook Time | 30minutes |
Ingredients
- 1 cup Timeless Petite Crimson Lentils rinsed
- 1 1/2 cups Water
- 3/4 cup Quick-cooking Oatmeal
- 3/4 cup Sugar
- 3/4 cup Brown Sugar packed
- 3/4 cup Chopped Walnuts
- 1 3/4 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon baking soda
- 2 tablespoons Unsweetened Cocoa
- 1 teaspoon Salt
- 1 3.9 oz package package instant Chocolate Pudding
- 2 Eggs well beaten
- 1/3 cup Vegetable Oil well beaten
- 1 tablespoon Almond Extract
- 1 2/3 cups boiling Water
Servings: servings
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Ingredients
Servings: servings
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Instructions
- In small saucepan, combine lentils and water and heat to boiling. Reduce heat, cover, and simmer until lentils are falling apart, about 30 to 40 minutes. Drain and set aside.
- Preheat oven to 350 F. Grease a 13 x 9-inch baking pan.
- In a large bowl, combine dry ingredients, mixing well.
- In a medium bowl beat together eggs, oil, and almond extract. Stir in lentils.
- Add lentil mixture to dry ingredients and mix well. Add boiling water and mix thoroughly.
- Pour batter into prepared pan and bake for about 30 minutes or until a toothpick inserted into center comes out clean. Cool on a wire rack before cutting into squares.