Sort ingredients
byrd42
QR Code
Listen
Pdf
Boil ½ cup (125 mL) of mixed dried red and green lentils in 1 ½ cups (375 mL) of water until cooked through. Reserve ½ cup (125 mL) cooked lentils. Puree remaining lentils (with a few tablespoons of boiling water if needed) until smooth.
Preheat oven to 375˚F (190˚C).
In large bowl, mix flour, baking powder, sugar, and salt. Cut in butter using pastry blender to pea size.
Mix cream and lentil puree together, and gently mix into the dry mix until dough begins to form a ball.
Add in scallions, cheddar, bacon, and whole cooked lentils. Fold together in mixing bowl then onto a clean surface just until the dough is holding together and the flour is incorporated.
Shape into a disc about 1 ½ inches thick and cut into triangles.
Place onto a parchment lined baking sheet. Brush top with egg white and sprinkle with a touch of Maldon salt.
Bake for 15-20 minutes, or until golden on top and bottom.