If you’ve never tried lentil brownies before, then this recipe by superfood chef Julie Montagu is a great place to start! Julie says: “Okay, I know this might sound a bit weird and you might be asking, ‘Is she serious?’ But yes, I am serious! I urge you to try this because I promise you, these brownies are seriously good and gooey! They do not disappoint.”

 lentil brownies


  • coconut oil, for greasing
  • 2 x 400g tins (13⁄4lb) lentils, drained and rinsed
  • 4 tablespoons almond butter
  • 1 small banana
  • 4 tablespoons raw cacao powder, plus extra for dusting
  • 1 tablespoon honey
1⁄2 teaspoon bicarbonate of soda (baking soda)
12 Medjool dates (make sure you are using soft dates and Medjools are the softest!), pitted
  • 20 x 20-cm (8 x 8-inch) baking tin

Makes 12


  1. Preheat the oven to 200°C/400°F/gas 6 and grease the baking tin.
  2. In a food processor, pulse the lentils until they are blended. Add the almond butter, banana, cacao, honey and bicarbonate of soda and blend again, scraping down the sides to make sure everything is mixed together. Add the dates and blend again. Pour the mixture into the prepared tin and bake for 15 minutes.
  3. If it’s gooey, that’s good! Let cool, slice into 12 bars and enjoy right away, dusted with cacao powder, or place in an airtight container in the fridge for up to 2 days.

Superfoods Superfast by Julie Montagu (Quadrille £18.99) Photography: Yuki Sugiura