Legume Flour
DRY-GRIND RECIPE •• MAKES 1 CUP (16 TABLESPOONS) FLOUR
1 cup (½ pound) dried lentils or split peas
Place the lentils or split peas in a blender or food processor
and grind into a fine powder. Store the legume flour in an
airtight container in the refrigerator or freezer until ready to
use for preparing legume cereal (see recipe below). Legume
flour will keep under these conditions for 2 to 3 months.

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