Pumpkin Gingerbread

Ingredients

• 1/4 cup (60 mL) split red lentils
• 1 cup (250 mL) canned pumpkin purée
• 1/2 cup (125 mL) butter, melted
• 1/2 cup (125 mL) brown sugar
• 1/3 cup (75 mL) molasses
• 2 large eggs
• 1/3 cup (75 mL) milk
• 1 1/2 cups (375 mL) all-purpose flour
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) ground ginger
• 1/4 tsp (1 mL) nutmeg
• 1/4 tsp (1 mL) allspice or pumpkin pie spice
• 1/4 tsp (1 mL) salt