I like how virtuous and healthy I feel when purchasing something like lentils. Until now, every package of lentils I have bought has sat in my pantry until I threw it away — not healthy and certainly not virtuous! I came across this really simple recipe for red lentil pancakes from Wendy Van Wagner and finally decided to give dried lentils a try. You soak the lentils overnight and then buzz them in the food processor with a few other ingredients before pan-frying. They were really tasty with the turmeric and cilantro, but a bit dry, so take her advice to use them for dunking — I served mine with plain greek yogurt and a big salad…perfect.
Red Lentil Pancakes (Adapted from Wendy Van Wagner):
1 cup red lentils
2 tsp salt
1/2 tsp ground turmeric
1/2 tsp ground pepper
2 tbsp fresh chopped cilantro, or to taste (I used twice this amount)
2 tbsp coconut oil for frying
Rinse the lentils well and place in a large bowl. Cover with 2 cups warm water and soak for least 8 hours, or overnight.
Drain the water and place lentils in food processor. Blend until smooth, adding 1 tbsp of water at a time to make a smooth batter (I used 3 tbsp in total). Blend the salt, turmeric, pepper, and cilantro into the batter.
Heat a large frying pan over medium heat, and add 1 tbsp oil. Drop spoonfuls of batter to make 4 pancakes, about 3-4 inches wide and 1 inch thick. Cook about 2 minutes, until set. Drizzle a little oil over the top and sides before flipping (I struggled with this and just sprayed a bit of olive oil spray before flipping) and cook another minute or 2 or the other side. Repeat with 2nd batch of pancakes, adding more oil as needed.
Serve warm with a big helping of greek yogurt, sour cream, guacamole, applesauce, chutney, or creme fraiche. Makes about 8 pancakes.
- Why you should love Red Lentils+Easy Delicious Recipe (cutlassproductions.wordpress.com)
- Curried Red-Lentil Soup with Dried Cherries and Cilantro (thebittenword.com)
- Tomato & Red Lentil Soup (kidtestedfirefighterapproved.com)