Voting is now open!

The lentil contest has come to and end, and now it's time for you to help me out. As per instruction, the rules are to pick my favorite recipe out of what I created. This recipe is submitted as my entry to the contest, which will be voted upon by my kind and generous readers.

I chose my Gluten Free Raspberry Cake. This gourmet chocolate cake is made with a lentil puree that gives the cake a moist and fudgy texture, but cannot be tasted. I created this recipe very early on in the lentil challenge and knew it would be a hit. Don't be hesitant to try it out!

To vote, leave a comment on this post. You can vote once per day from June 1st to June 6th, after which votes will be counted and the winner chosen. If you don't have a Blogger account, please vote anonymously. Every vote helps me out! If you like She Runs, She Eats on Facebook, I'll post daily reminders.

There's something in it for you, too. If you remember, last year voters were able to sign up for a free lentil sample. That continues this time around, only you need to email peasnlentils@edelman.com to request your sample, including your name and address in the message. The first 500 voters will receive a sample.

I hope the selection of recipes I've created leaves you with a new take on lentils. It was a challenge modifying the recipes to be gluten free, though I made some headway in the end. I have a few more lentil ideas I'm wanting to test out, so stay tuned for those as well.

Thank you again for your help, and thanks to the USA Dry Pea & Lentil Council, Le Creuset, and Chicago Metallic for giving me another opportunity to participate. Come back tomorrow to vote!