Lentil cretons: for a gluten-free and allergen-free brunch!

These cretons smell like Christmas, sugar shacks and family brunches. They have all the advantages of traditional cretons, without the disadvantages! We eat them whenever we want, however we want, without worrying about our cholesterol level or our digestion.

A slice of cretons becomes a nutritious lunch and it perfectly complements a salad at dinner. In a sandwich? Tested and approved! As a snack just before going to sleep? Why not!

Lentil cretons

Ingredients :

• olive oil for browning
• 1 medium onion, chopped
• 1 cup well-rinsed and drained red lentils (also called coral lentils)
• 2 ½ cups water
• ¾ teaspoon ground cinnamon
• ⅜ teaspoon ground cloves
• ½ teaspoon allspice (also called allspice)
• ½ teaspoon salt
• ½ teaspoon garlic powder (optional)
• 2 tablespoons nutritional yeast (choose a brand certified gluten-free)
• ½ cup quick-cooking oats (choose a brand that is certified gluten-free)

Preparation :

1. Cook the onion over low heat in a saucepan with the desired amount of olive oil for about 5 minutes.
2. Add the rinsed red lentils and water and bring to a boil.
3. Leave to cook for 30 minutes over low heat, stirring occasionally to prevent sticking.
4. After 30 minutes, add the spices, nutritional yeast and oatmeal and mix well.
5. Let cook for about 5 more minutes before covering and removing from heat.
6. Let stand for 10 to 15 minutes covered, until the oat flakes swell and the flavors blend well.

You can then separate your cretons and refrigerate them in small containers. Enjoy them very cold, on a slice of well-toasted Lemon Preserved bread !

Leftovers freeze very well, so you can make a larger batch if you like.

Try this recipe and share your brunch photos with us on Facebook and Instagram by tagging us and using #boulangeriecitronconfit!