By Amy Erickson

Yield: One 9-inch round cake or 9×9 inch square

1 cup cooked lentils
2 eggs
½ cup mayonnaise
2 tsp vanilla
¼ cup molasses
1/2 cup brown sugar
2/3 cup cornmeal
2 Tbsp cornstarch
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 tsp ginger

In a food processor, blend lentils, eggs, mayonnaise, vanilla, and molasses until smooth. Mix together remaining ingredients and add to food processor. Blend one minute more. Pour into greased 9×9 inch square pan. Bake at 350 F for 50-55 minutes.