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! 🙂

Spiced Lentils Pancake

  • Servings: 2
  • Difficulty: easy
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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.

Chunky Curry Sauce

  • Servings: 2
  • Difficulty: easy
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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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