Irish Soda Bread with Red Lentils

1/4 cup (60 mL) dry red lentils

2 cups (500 mL) all-purpose flour

2 cups (500 mL) whole wheat flour

1/2 cup (125 mL) old fashioned (large flake) oats

2 tsp (10 mL) baking soda

1 tsp (5 mL) baking powder

1 tsp (5 mL) salt

1/4 cup (60 mL) butter, cut in pieces

2 cups (500 mL) buttermilk or plain yogurt, thinned with milk

1 large egg

1 cup (250 mL) raisins or other dried fruit

Directions

Preheat oven to 350˚F (180°C). In a small saucepan, cover lentils with water, bring to a boil, and simmer for 15-20 minutes, or until very soft. Drain well and set aside.
In a large bowl, stir together flours, oats, baking soda, baking powder, and salt. Add butter and blend with a pastry cutter, fork, or your fingers until crumbly. In a small bowl or measuring cup, stir together buttermilk and egg with a fork; pour it into dry ingredients, add lentils and raisins, and stir until you have a stiff, sticky dough.
Spread dough out onto a lightly floured surface and knead three to four times, shaping it into a slightly flat ball. Transfer to a parchment-lined sheet and cut two deep slashes across the top, making an X.
Bake for 35-40 minutes, until a deep golden colour and hollow-sounding when tapped on bottom. Transfer to a wire rack to cool, with a tea towel draped overtop to keep crust soft. Cut into wedges and serve warm.