This recipe is taken from Greens & Beans
Apple and Red Lentil Crumble
Mild-flavoured red lentils make the crumble topping particularly crispy, as well as increasing the protein content of this fruity treat.
Serves 4
PREPARATION TIME: 35 minutes plus at least 12 hours soaking time and 30–40 minutes oven time
50 g dried red lentils
50 g shelled walnuts
100 g pastry flour
75 g brown sugar
25 g coarse oatmeal
1 tsp ground cinnamon
1 large pinch salt
75 g cold dairy-free butter or butter, cut into pieces
4 medium tart apples
150 g raspberries (fresh or frozen)
1 tbsp icing sugar
Soak the lentils in cold water the day before or at least 12 hours before use.
On the day, rinse the lentils in a sieve and drain very well, then blend to a smooth paste in a food processor and transfer to a bowl. Coarsely chop
the walnuts in the food processor and add to the bowl. Mix in the flour, sugar, oats, cinnamon and salt until combined.
Then add the butter or margarine pieces and use your fingers to rub with the other ingredients until the mixture resembles breadcrumbs. Set aside
in the refrigerator.
Preheat the oven to 200°C/180°C fan. Peel, quarter and core the apples, then cut the quarters into wedges. Place the apple wedges in an ovenproof
dish (about 20 × 30 cm). Spread the raspberries on top and sprinkle with the crumble topping. Bake on the middle oven shelf for 30–40 minutes,
until the topping turns golden brown. Take it out of the oven and dust with icing sugar.
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