High Protein Lentil Waffles with Blueberry Chutney
February 1, 2020
For the chutney: Place blueberries in a saucepan with water over medium heat. When just starting to boil, lower heat and add arrowroot powder; quickly stir to prevent lumps. Add salt, spices and syrup. Let simmer 10 minutes and then immediately pour into a blender and blend until smooth. The mixture will thicken slightly as it cools. Can be served hot, warm or cold.
For the waffles: Place the red lentils and water in a small saucepan and bring to a boil. Reduce the heat and cook until the red lentils are soft, about 10 to 15 minutes. In a small bowl, whisk together the plant-based milk, oil, vanilla and maple syrup. Preheat waffle maker. In a medium bowl, whisk together the flour, baking powder and salt, and add the milk mixture. Drain any extra liquid from the lentils and fold into the batter. The mixture should be similar to pancake batter — not too thick. If necessary, add more plant milk 1 tablespoon at a time to thin batter. When hot, spray the waffle maker with cooking spray and place up to 3/4 cups of batter in the waffle maker. Cook according to the manufacturer’s instructions. Top with blueberry chutney.