Gingerbread

*One cup dried brown lentils, washed and picked through (make sure there are no little stones in them)

*3 1/2 cups water

*1/2 tsp salt

*3/4 cup vegetable oil

*1/2 cup brown sugar

*1 cup molassas

*3 large eggs

*1/3 cup half and half (I used 2% milk)

*1 1/2 cups flour

*1/4 tsp salt

*1/2 tsp cloves (I didn't have these, so I use pumpkin pie spice)

*1 tablespoon ground ginger

*2 tsp cinnamon

*1 tsp baking powder

*1 tsp baking soda

Preheat over to 350 degrees. Grease a 9X13 inch baking dish. Place the lentils, water, salt, and butter ina saucepan. Cover and bring to a boil. Reduce heat and simmer for 35 to 40 minutes, stirring occastionally. Drain and place the mixture in a food processor or blender. Process until the lentils are smooth.

In a large bowl, cream the oil and brown sugar. Add molasses, beating well. Add eggs and half and half, beating again. Combine the puree and sugar mixture and beat on medium speed for 1 minute. Add the rest of the dry ingredients and beat another 3 minutes.

Transfer batter to the prepared cake pan and bake for 35 minutes or until a knife inserted in the center comes out clean.

Enjoy!! If you like, add a little whip cream on top!