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1/2 cup (125 mL) dry red lentils
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2 cups (500 mL) rolled oats, either old fashioned or quick-cooking (not instant)
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1 tsp (5 mL) baking powder
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1/8 – 1/4 tsp (1 – 2.5 mL) cayenne pepper (1/4 tsp will be very spicy)
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1/8 tsp (1 mL) salt
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1 1/2 cups (375 mL) grated aged white cheddar (about 4 oz. or 120 g)
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2 Tbsp (30 mL) butter
Add the lentils to a medium saucepan with water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes.
Drain and set aside until cool. Preheat the oven to 375º F.
In the bowl of a food processor, grind oats for a few seconds: some larger pieces should remain.
Add the baking powder, cayenne and salt, and pulse 2 or 3 times.
Add the grated cheddar and butter, and pulse a few times to just barely combine.
Add the cooled lentils, and pulse until the mixture starts to pull together into a rough dough.
Transfer to a medium bowl and kneed with your hands briefly until any leftover dry crumbs are incorporated into the dough.
Form the dough into balls about 1 1/4” in size, then place on a large baking sheet and flatten with your fingers: the biscuits should be about 1/2” thick and 1 3/4” in diameter, and placed an inch or more apart on the sheet. The biscuits may split slightly as you flatten them, just gently push the larger cracks back together.
Bake for 18 – 22 minutes, until slightly golden. Serve warm, or cool completely on a wire rack.
Makes about 20 biscuits.
