Lentil Beignets – Lentils.org

Ingredients

• half envelope, active dry yeast
• ¼ cup warm water (105ºF to 115ºF)
• ½ tsp granulated sugar
• ½ cup evaporated milk
• ½ cup cooked split red lentils
• 1 large egg
• ½ tsp salt
• ¼ cup granulated sugar
• ½ cup hot water
• 2 Tbsp vegetable shortening
• 3 cups all-purpose flour, plus more as needed
• 1 tsp canola oil
• canola oil, for frying
• icing sugar, for garnish