Make the pureed lentils: Simmer one part lentils and two parts water for 15 to 20 minutes or until lentils are tender. Place cooked or (rinsed & drained canned) lentils into a food processor. For every 1 cup lentils, add ¼ cup water. Blend to make a smooth purée with a consistency like canned pumpkin. If needed, add additional water 1 tbsp. at a time.

Melt butter, pour into a medium mixing bowl. Mix in lentil purée, cocoa powder, sugar and salt. Add eggs, one at a time. Mix in vanilla. Stir in flour and chocolate chips.

Bake in a greased 9 x 13 pan at 350° F (175° C) for 25 minutes or until a toothpick inserted in the center comes out clean.