Red Lentil Muffins

Yields 36 mini muffins


3 cups red lentils, dry

4 cups water

1 ¼ cup chickpea flour

4 eggs

2 tbsp paprika

1 tbsp onion powder

1 tsp salt

1 tbsp pepper


1. Preheat oven to 350 F.

2. In a medium pot, place 4 cups of water and 3 cups of red lentils. Bring the water to a boil and turn down to low heat. Cook the lentils for 10 minutes. Rinse and drain the lentils, set aside.

3. In a large bowl, combine all of the ingredients including lentils, chickpea flour, eggs, paprika, onion powder, salt & pepper. Stir the ingredients together using a wooden spoon until well mixed.

4. In a non-stick mini muffin tray, fill each muffin cup with 2 tablespoons of the mixture.

5. Place the muffin trays into the oven and bake for 25 minutes. Serve warm.