To make lentil puree, puree 4 parts cooked lentils with 1 part water. You can stir the puree into any soup or stew.
125 ml (1/2 cup) butter, softened
500 ml (2 cups) brown sugar, packed
10 ml (2 tsp) vanilla
125 ml (1/2 cup) lentil puree
500 ml (2 cups) all-purpose flour
10 ml (2 tsp) baking powder
2 ml (1/2 tsp) salt
500 ml (2 cups) chocolate chips
Heat oven to 190 C (375 F).
Using a stand mixer or food processor to cream together butter and sugar until they are smoothly combined. Add egg, vanilla and lentil puree and continue until mixture is smooth.
In a separate bowl, whisk together flour, baking powder and salt, evenly distributing the finer powders among the coarser ones. Add dry ingredients to the wet ingredients and mix well.
Stir in chocolate chips. Roll into balls or drop by the spoonful, placing about 5 cm (2 inches) apart on a lightly oiled baking tray.
Bake for 12 minutes. Let cool for a few minutes, then serve.
Makes 24 cookies.
Source: Chef Michael Smith for Canadian Lentils, www.lentils.ca.