fbpx Apple & Lentil Donuts | Recipe from our Dietitian Nutritionist | TeamNutrition


Apple & Lentil Donuts

Have you ever thought about finding lentils in your donuts? We did, and the results were amazing!


10 minutes


45 minutes


55 minutes


12 portions


  • 125 mL (½ cup) dry coral lentils, rinsed
  • 375 mL (1 ½ cups) water
  • 5 mL (1 teaspoon) ground cinnamon
  • 250 mL (1 cup) whole wheat flour
  • 15 mL (1 tablespoon) baking powder
  • 1 pinch of salt
  • 2,5 mL (½ teaspoon) ground ginger
  • 5 mL (1 teaspoon) ground nutmeg
  • 1 egg
  • 125 mL (½ cup) maple syrup
  • 30 mL (2 tablespoons) canola oil
  • 1 large apple, peeled and grated


  1. In a small saucepan, combine lentils, water and cinnamon.
  2. Bring to a boil, reduce heat and cover. Simmer for 25 minutes. Remove the lid and simmer 5 minutes longer to evaporate water. Remove from heat and let cool completely.
  3. Preheat the oven to 350°F (180°C).
  4. In a bowl, combine flour, baking powder, salt and spices. Set aside.
  5. In a second bowl, using an electric mixer, beat the egg, maple syrup and canola oil at high speed for 2-3 minutes or until the mixture has increased in volume. Reduce mixer speed to low and stir in the lentils and apple.
  6. Using a spatula, gently fold in the dry ingredients gradually.
  7. Spoon the batter into the donut cavities, filling 3/4 of the way full.
  8. Bake for 15-20 minutes or until the tops harden slightly. Let cool for 5 minutes before removing from the mold.
  9. If desired, brush donuts with a little water and dip in a mixture of sugar and cinnamon.


Nutritional Information (per donut, without sugar topping):

Calories: 124 kcal
Fat: 3 g
Carbohydrates: 21 g
Fibre: 2 g
Protein: 3 g
Sodium: 142 mg

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