Lentils Pancakes

Let me start by admitting that the first time I made these lentil pancakes was by mistake… Here’s an explanation why! 🙂

After a day at the office, I arrived home and started to prepare our dinner. Lentil patties were on the menu for the day so I started by cooking the lentils. In the meantime, I had something else to do. I got caught up in what I was doing and totally forgot about the lentils. They were so mushy and overcooked by then. But I was not ready to throw them away! We had an idea to use them as a base for pancakes, by blending them into a batter.

We added some spice into the batter and fried them up just like any other pancake batter. These turned out to be very tasty. I made a quick curry sauce to accompany these pancakes and it actually complemented them a lot.

It wasn’t a bad mistake after all! 🙂

[recipe title=”Spiced Lentils Pancake” servings=”2″ time=”30mins” difficulty=”easy” image=”https://www.kitchenvoyage.com/wp-content/uploads/2018/02/lentilpancakes1.jpg” description=”Great as a snack or for a quick meal”]
– 200g dried red lentils
– 700g vegetable stock
– 1 carrot, finely grated
– 1 tbsp garam masala powder
– 2-3 tbsp flour
– Sea salt & black pepper
1. Rinse the lentils and place them in a large saucepan. Pour the vegetable stock and place it on a medium-high heat. Bring to boil, lower the heat and simmer for 10-12 minutes. The lentils should be mushy and slightly overcooked.
2. Mix in the carrot, garam masala powder and season with salt and pepper.
3. Using a hand blender, puree at the lentils mixture until you get a smoother texture. If the mixture is too liquid add a tablespoon of flour at a time until you get a pancake batter consistency.
4. Put a non-stick frying pan on high heat. Pour a ladleful of batter and cook for 3-5 minutes or until golden brown. Flip on the other side and cook for another 3 minutes. Do the same with the remaining batter.
5. Serve warm with a curry sauce.
[recipe title=”Chunky Curry Sauce” servings=”2″ time=”20mins” difficulty=”easy” image=”https://www.kitchenvoyage.com/wp-content/uploads/2018/02/currysauce.jpg” description=”A great dipping sauce to accompany the Lentils Pancakes”]
– 1 small onion, finely chopped
– 4 garlic cloves, minced
– 1 can chopped tomatoes
– 1 tbsp garam masala powder
– 1 tsp curry powder
– Pinch of sugar
– Fresh coriander, to serve
1. In a saucepan, heat 2 tablespoons of olive oil. Add the onion and cook until translucent.
2. Add the garlic and cook for another 2 minutes until fragrant.
3. Add the chopped tomatoes, garam masala, curry powder and sugar.
4. Let it simmer for 10-15 minutes.
5. Serve with fresh coriander and the lentil pancakes.

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