Red Lentil Waffles

MAKES 12 WAFFLES

One serving of these waffles offers 13 grams of protein. Make a big batch and freeze them, then pop them in the toaster on a busy morning and, voila, a heart-healthy waffle to start your day. (Recipe by Trevor Arsenault.) 1⁄3 cup (75 ml) dried red lentils 1 cup (250 ml) water 1 cup (250 ml) all-purpose flour 1 cup (250 ml) whole wheat flour 2 tbsp (30 ml) natural wheat germ 1 tbsp (15 ml) baking powder ¼ cup (60 ml) unsweetened applesauce 1½ cups (375 ml) skim milk 2 omega-3 eggs 1 tsp (5 ml) pure vanilla extract Add lentils and water to a small saucepan; cover, bring to a boil and stir. Reduce to simmer and cook uncovered for 15-20 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, whisk them together with the apple sauce, milk, eggs and vanilla in a medium bowl. Add liquid ingredients to the dry ingredients. Whisk together until combined. The batter should be thick with small lumps. Preheat waffle iron, then preheat oven to 120 C (250 F). Place a cooling rack on top of a large rimmed baking sheet. Once waffle iron is hot, lightly brush both sides with canola. Add 1⁄3 cup (75 ml) 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.

PER SERVING (2 WAFFLES, WITHOUT TOPPINGS): 256 CALORIES | 3.5 G FAT | 0.8 G SAT. FAT | 0 G TRANS FAT | 201 MG SODIUM | 42 G CARBOHYDRATES | 4 G FIBRE | 5 G SUGARS | 0 G ADDED SUGARS | 13 G PROTEIN