Recipe from

HOMEGROWN

by Mairlyn Smith

INGREDIENTS

1/3 cup dried red lentils

1 cup water

1 cup all-purpose flour

1 cup whole wheat flour

2 tbsp. natural wheatgerm

1 tbsp. baking powder

¼ cup unsweetened applesauce

1 ½ cups skim milk

2 omega-3 eggs

1 tsp. pure vanilla extract

METHOD

Add lentils and water to a small saucepan; cover, bring to a boil and stir. Reduce to a simmer and cook uncovered for about 15 to 20 minutes, until lentils are very soft. Use a wire sieve to drain any remaining liquid. Set aside and cool to room temperature. In a large bowl, combine flours, wheat germ and baking powder. When the lentils are cooled, take a separate medium bowl and whisk together the applesauce, milk, eggs, vanilla and lentils. Add liquid ingredients to the dry ingredients. Whisk together until combined. Batter should be thick with small lumps. Preheat oven to 250°F. Place a cooling rack on top of a large rimmed baking sheet. Let batter rest while waffle iron preheats. Once waffle iron is hot, lightly brush both sides with canola oil. Add 1/3 cup batter to each side of the waffle iron, close the lid and cook until waffles are golden brown, about 5 minutes. Transfer waffles to wire cooling rack, cover with foil, place in the oven to keep warm and continue cooking remaining batter.

SERVES 6 (MAKES 12 WAFFLES)