Vegan red lentil chocolate pudding

An unexpectedly tasty chocolate pudding made from red lentils. You can't taste them at all, and they bring protein and plenty of fibre. A quick dessert with cocoa, maple syrup and vanilla.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 250 kcal per serving
• Protein: 14 g
• Fat: 2 g
• Carbs: 40 g

Ingredients

• 100g red lentils
• 3 tbsp maple syrup
• 100ml water
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

Method

You’ll need: saucepan · blender · sieve

1. Cook the red lentils in plenty of water for 15 min until soft.
2. Pour off the excess water and put the hot lentils in a blender.
3. Add the cocoa powder, maple syrup, water and vanilla extract.
4. Blend everything on the highest setting for several minutes until the cream is smooth.
5. Spoon the pudding into small bowls and serve warm or well chilled.

Good to know

Pudding made from pulses? This creamy snack will completely surprise you with its flavour.

Swaps

Red lentils → hulled mung beans (also very starchy). Water → almond milk (for more creaminess). Less sweet: halve the sweetness and round it off with cinnamon, vanilla or a few berries.

Cooking tips

If you want the pudding even smoother, push the mixture through a sieve after blending.

Storage

Keeps chilled in jars for up to two days.

Allergens

Based on pulses. Free from soya, nuts and gluten.

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