Choco-Lemon Banana Lentil Cake

Preparing the Red Lentil Puree Preheat the oven to 350°F (175°C). Rinse 1/2 cup of red lentils thoroughly, then cook according to package instructions until tender. Drain and puree the lentils in a food processor until smooth. Set aside to cool.

Mixing the Cake Batter In a large bowl, combine mashed bananas, pureed red lentils, lemon zest, and lemon juice. Add vegetable oil and eggs, mixing well. In another bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. Gradually add the dry ingredients to the wet, stirring until just combined.

Baking the Cake Pour the batter into a greased 9-inch cake pan. Smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Preparing the Chocolate Glaze Combine dark chocolate chips, heavy cream, and lemon zest in a small saucepan over low heat. Stir continuously until the chocolate is melted and the glaze is smooth. Remove from heat and allow to cool slightly.

Final Touches Once the cake has cooled, pour the chocolate glaze over the top, allowing some to drip down the sides. Let the glaze set before slicing and serving.