1.

Cook 1/4 cup dry red lentils in a small saucepan of boiling water for 10-15 minutes, until soft. Drain well and cool.

2.

In a large bowl, stir together 1 1/2 cups flour, 1/2 cup oats, 1/4 cup brown sugar, 2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt. Grate in 1/3 cup butter (using the coarse side of a box grater) and add the cooled lentils.

3.

Toss to coat, and add a handful of raisins or blueberries, if you like.

4.

Whisk together 1/2 cup buttermilk and a large egg and add to the mixture; stir until you have a sticky dough.

5.

Drop in large spoonfuls or pat into a 1-inch-thick round on a parchment-lined sheet.

6.

Sprinkle the top with sugar and cut into 8 wedge.

7.

Pull each wedge apart and bake at 400˚F for 20 minutes, until golden.