These Lentil Pancakes with Vegetable Filling are a savory treat that combines the nutty flavor of red lentils with a soft, creamy texture. Paired with a flavorful vegetable filling of peas, potatoes, and carrots, this dish makes a hearty snack or light meal perfect for lunch, dinner, or even a brunch spread. The lentil pancake batter is seasoned with mild spices, creating a delicious base for the rich vegetable filling. Served warm, these pancakes are filling, nutritious, and satisfying.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour
- Servings: 6-8 pancakes
Ingredients
For the Pancakes:
- 2 glasses (400 ml) milk
- 1 glass (170 g) red lentils
- 1 additional glass (200 ml) milk
- 1 glass (200 ml) milk or water
- 2 large eggs
- 10 g baking powder
- ½ glass (100 ml) olive oil
- Sweet red pepper powder, to taste
- Black pepper, to taste
- Chili pepper, to taste
- Salt, to taste
- Vegetable oil, for frying
For the Filling:
- 350 g boiled peas, potatoes, and carrots (combined)
- 3 tablespoons strained yogurt
- 3 tablespoons mayonnaise
Directions
Step 1: Cook the Lentils
- In a pot, combine 2 glasses of milk (400 ml) and 1 glass of red lentils (170 g).
- Cook over medium heat, stirring occasionally to prevent the lentils from sticking. Let the lentils cook until they start to soften.
Step 2: Add More Milk
- Once the lentils are partially cooked, add 1 additional glass of milk (200 ml) to the pot.
- Continue cooking until the lentils are fully soft and tender.
Step 3: Blend the Mixture
- Transfer the cooked lentils and milk mixture to a blender or food processor.
- Blend until smooth and creamy. Let it cool slightly before proceeding.
Step 4: Prepare the Batter
- In a large bowl, combine the lentil puree with 1 glass of milk or water (200 ml), 2 eggs, baking powder, and olive oil.
- Season with sweet red pepper powder, black pepper, chili pepper, and salt to taste.
- Mix everything well until the batter reaches a smooth consistency, similar to pancake batter.
Step 5: Fry the Pancakes
- Heat vegetable oil in a frying pan over medium heat.
- Pour a scoop of batter into the pan and spread it out to form a pancake. Fry for 2-3 minutes on each side until golden brown and fully cooked.
- Repeat with the remaining batter until all pancakes are cooked.
Step 6: Prepare the Filling
- In a separate bowl, combine the boiled peas, potatoes, and carrots with strained yogurt and mayonnaise.
- Adjust seasoning with salt and pepper according to your taste preferences.
Step 7: Assemble the Pancakes
- Once the pancakes are cooked, spread a generous layer of the vegetable filling onto each pancake.
- Fold or roll the pancake to enclose the filling, securing it inside.
Serving Suggestions
- With a Green Salad: Serve the lentil pancakes with a side of fresh green salad to balance the richness of the filling.
- With Tomato Sauce or Chutney: Drizzle the pancakes with tangy tomato sauce or chutney for added flavor and zing.
- With Yogurt or Sour Cream: Top with a dollop of plain yogurt or sour cream for a creamy contrast.
- As a Snack: Enjoy these savory pancakes with a hot cup of tea or coffee for a cozy, hearty snack.
- With Soup: Pair with a light soup for a satisfying and complete meal.
Cooking Tips
- Adjust the Spices: Feel free to adjust the seasoning in both the batter and the filling to suit your taste. Add more chili for heat or some fresh herbs for a refreshing twist.
- Rest the Batter: Allow the batter to rest for about 10 minutes before frying for a smoother consistency.
- Use Non-Stick Pan: For best results, use a non-stick pan to fry the pancakes to avoid sticking.
- Make-Ahead Option: Prepare the pancakes and filling ahead of time and store them in the fridge for up to 2 days. Reheat them in a frying pan or microwave when ready to serve.
- Vegan Option: Substitute the eggs with a flax egg and use dairy-free yogurt and mayonnaise for a vegan version.
Nutritional Benefits
- Lentils: Rich in protein, fiber, and iron, lentils support muscle growth, digestion, and energy levels.
- Vegetables: The filling provides a good source of vitamins, minerals, and fiber from peas, potatoes, and carrots, which are excellent for overall health and well-being.
- Olive Oil: A healthy source of monounsaturated fats, which help reduce inflammation and promote heart health.
- Yogurt and Mayonnaise: Offer a creamy texture and contain healthy fats that contribute to better digestion and skin health.
Storage
- Leftovers: Store leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, place them in a frying pan over medium heat or microwave them.
- Freezing: These pancakes can be frozen. Simply store the cooled pancakes in a freezer-safe bag or container. Reheat from frozen by placing them in a hot frying pan or oven.
Why You’ll Love This Recipe
- Nutrient-Packed: Filled with lentils and vegetables, these pancakes are a great source of protein and fiber, making them filling and nutritious.
- Versatile: Whether for breakfast, lunch, or a hearty snack, these pancakes can be enjoyed at any time of the day.
- Customizable: The recipe can be easily adjusted to suit your dietary preferences, with options for vegan and vegetarian modifications.
- Easy to Make: This recipe is straightforward and requires basic ingredients, making it perfect for busy days when you want something wholesome and delicious.
5 Frequently Asked Questions
1. Can I use other vegetables for the filling?
Yes! Feel free to substitute the peas, potatoes, and carrots with other vegetables such as spinach, zucchini, or mushrooms for a different flavor profile.
2. Can I make these pancakes ahead of time?
Yes, you can make the pancakes and filling in advance. Just store them in the fridge and reheat before serving.
3. Can I make these pancakes gluten-free?
Yes, you can substitute the wheat flour with a gluten-free flour blend. Ensure all the other ingredients are gluten-free, including the mayonnaise and yogurt.
4. How do I store leftover pancakes?
Store the leftovers in an airtight container in the fridge for up to 2 days. Reheat in the frying pan or microwave when ready to eat.
5. Can I use frozen vegetables for the filling?
Yes, you can use frozen vegetables. Just be sure to cook them thoroughly and drain any excess water before adding them to the filling.
These Lentil Pancakes with Vegetable Filling are perfect for anyone looking for a hearty, healthy, and flavorful meal that can be enjoyed at any time of the day. Enjoy!