Holiday Lentil Bread

Ingredients

1⁄3 cup butter, softened
3⁄4 cup sugar
2 eggs
1 cup buttermilk
1 cup cooked USA lentils (about 1⁄2 cup dry)*
2 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1⁄2 cup chopped walnuts or pecans
1 cup fresh or frozen cranberries

*Lentil preparation: For every cup of lentils, use at least 2 1/2 cups water. Bring to a boil and simmer for approximately 20 to 30 minutes or until lentils reach the desired consistency.  Decorticated lentils (lentils without skins, such as Red Chief) are cooked for 6 to 12 minutes depending on the variety.

Method

Preheat oven to 350°F.

In a mixing bowl, cream together butter and sugar. Beat in eggs; blend in buttermilk.

Stir in lentils and remaining ingredients just until blended.

Pour batter into a 9 x 5-inch loaf pan, greased on bottom only. Bake 50 to 55 minutes, or until a toothpick inserted into the center of loaf comes out clean. Cool loaf and store in plastic wrap.

In a medium size pan, combine at least 2 ½ cups of water with each cup of lentils. Bring to boil, cover and simmer slowly, until the lentils are tender (30 minutes). Drain off excess water.

Nutrition: (per slice)