Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: note on using lentils: if using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure. mash lentils with a fork in mixing bowl. add eggs, oil, sugars, and vanilla extract to lentils. mix just to combine. mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl. add dry mixture and blend until combined. fold in chocolate chips and walnuts. pour into greased muffin tins. bake at 350 degrees f for 20-25 minutes. let cool 10-15 minutes for easy turn out. dust tops with confectioners sugar.

Target recipe: in top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. serve over pound cake or ice cream. to store, pour into a jar and cover. sauce keeps in refrigerator up tp 3 months. to warm sauce, set jar in pan of hot water over low heat.