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Recipe by

Lentils.org

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Cinnamon Nutmeg Lentil Crumble Topping

Prep Time: 15 Minutes

Total time: 45 Minutes

Servings: 10 x ½ cup (125 mL)

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 cups (500 mL) all-purpose flour

    1 cup (250 mL) brown sugar

    1 tsp (5 mL) baking powder

    1 tsp (5 mL) cinnamon

    1 tsp (5 mL) ground ginger

    ½ tsp (2 mL) nutmeg

    ½ tsp (2 mL) kosher salt

    2 cups (500 mL) split red lentils, cooked and drained well

    1 cup (250 mL) unsalted butter, room temperature, cut into cubes

Directions

  1. Preheat oven to 375⁰F (190⁰C).
  2. Whisk flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
  3. Add butter and work into dry mixture with your fingertips until pea-sized lumps form.
  4. Add lentils and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
  5. Transfer mixture to a parchment-lined sheet tray and bake 12 minutes.
  6. Using a metal spatula, stir and toss crumble.
  7. Rotate tray and continue to bake until crumble is dark golden brown, about 8 additional minutes. Let cool.

Chef's Note: This makes for a great topping to oatmeal at breakfast or stewed fruit for dessert.

Nutritional Information

  • Serving Size: ½ cup (125 mL)
  • Per serving:
  • Calories 370
  • Total Fat 19 g
  • Saturated Fat 12 g
  • Cholesterol 50 mg
  • Carbohydrates 46 g
  • Dietary Fibre 4 g
  • Sugar 20 g
  • Protein 6 g
  • Sodium 170 mg
  • Potassium 148 mg
  • Folate 101 mcg

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