Yield: About 4 dozen cookies

Cover lentils with water, bring to a boil and reduce heat. Cover and simmer until lentils are very tender (approx. 45 minutes). Drain lentils, saving enough stock to blend with lentils. Blend to make a smooth purèe with a texture similar to canned pumpkin.

In a bowl, mix together sugar, butter or margarine and lentil purèe. Stir in vanilla and beaten eggs. Sift flour, salt, baking soda and cinnamon together. Add flour mixture one-third at a time to creamed mixture and mix until blended. Mix in chocolate chips and oats. Drop from spoon onto greased cookie sheets. Bake at 375ºF for 12-14 minutes.