These Savory Red Lentil and Vegetable Pancakes are a delicious and healthy meal that can be enjoyed at any time of the day—breakfast, lunch, or dinner. Packed with the wholesome goodness of red lentils, veggies, and a flavorful spice blend, they are both satisfying and nutritious. The creamy texture of the pancakes comes from the combination of milk and eggs, while the peas, potatoes, and carrots add a pleasant crunch.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4-6
Ingredients:
- 2 glasses of milk (400 ml)
- 1 glass of red lentils (170 grams)
- 1 additional glass of milk (200 ml)
- 1 glass of milk or water (200 ml)
- 2 large eggs
- 10 grams baking powder
- 1/2 glass of olive oil (100 ml)
- Sweet red pepper powder, to taste
- Black pepper, to taste
- Chili pepper, to taste
- Salt, to taste
- Vegetable oil for frying
- 350 grams of boiled peas, potatoes, and carrots (combined)
- 3 tablespoons strained yogurt
- 3 tablespoons mayonnaise
Directions:
1. Cook the Lentils:
- In a pot, combine 2 glasses of milk (400 ml) and 1 glass of red lentils (170 grams). Cook on medium heat until the lentils begin to soften.
2. Add More Milk:
- Once the lentils soften, add 1 additional glass of milk (200 ml) and continue cooking until fully soft.
3. Blend the Mixture:
- Using a blender or food processor, blend the cooked lentils and milk mixture until smooth and creamy.
4. Prepare the Batter:
- In a large bowl, combine the lentil puree with 1 glass of milk or water (200 ml), 2 eggs, 10 grams of baking powder, and 1/2 glass of olive oil (100 ml). Add sweet red pepper powder, black pepper, chili pepper, and salt to taste. Mix well until smooth and batter-like.
5. Fry the Pancakes:
- Heat vegetable oil in a frying pan over medium heat. Add one scoop of the batter to the pan and fry until both sides are golden brown and fully cooked.
6. Prepare the Filling:
- In a separate bowl, mix 350 grams of boiled peas, boiled potatoes, and boiled carrots with 3 tablespoons of strained yogurt and 3 tablespoons of mayonnaise.
7. Assemble the Pancakes:
- Spread a generous layer of the vegetable mixture on each pancake and fold or roll the pancake to serve.
Serving Suggestions:
- With Salad: Serve warm alongside a fresh green salad for a balanced meal.
- With Dipping Sauces: Pair with sour cream, yogurt, or any dipping sauce of your choice.
- As a Side Dish: Enjoy these pancakes as a side to grilled chicken or roasted vegetables.
- As a Wrap: Turn them into savory wraps by adding extra veggies or protein like grilled chicken or tofu.
- For Brunch: Serve with avocado slices and fresh herbs for a light and nutritious brunch.
Cooking Tips:
- Cook Lentils Thoroughly: Ensure the lentils are fully softened before blending to achieve a smooth batter.
- Adjust Spices: Feel free to adjust the spices to your liking—add more chili for extra heat or more sweet red pepper for a milder taste.
- Hot Oil for Crispy Pancakes: Make sure the frying pan and oil are hot before adding the batter for perfectly crispy pancakes.
- Use Non-Stick Pan: Using a non-stick pan ensures the pancakes cook evenly and won’t stick to the pan.
- Substitute Ingredients: You can replace the yogurt and mayonnaise filling with a vegan alternative or simply omit it for a lighter version.
Nutritional Benefits:
- Red Lentils: A fantastic source of plant-based protein and dietary fiber, promoting digestive health.
- Vegetables: Boiled peas, potatoes, and carrots provide essential vitamins and minerals, including vitamin C, potassium, and antioxidants.
- Eggs: A great source of high-quality protein, supporting muscle health.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free: Yes (when using gluten-free baking powder)
- Contains Dairy: Can be made dairy-free by using plant-based milk and omitting yogurt or using dairy-free yogurt.
Nutritional Facts (Per Serving, Approximate):
- Calories: 280 kcal
- Protein: 10g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 6g
- Sugars: 4g
Storage:
- Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a frying pan or microwave before serving for the best texture.
- Freezing: Pancakes can be frozen for up to 2 months. Thaw in the fridge overnight and reheat before serving.
Why You’ll Love This Recipe:
- Nutritious: These pancakes are packed with red lentils and vegetables, making them a wholesome and protein-rich option.
- Versatile: Enjoy them as a breakfast, lunch, dinner, or snack.
- Flavorful: The combination of spices and creamy texture offers a satisfying and delicious taste.
- Easy to Make: Simple ingredients and steps make this recipe accessible to everyone.
- Great for Meal Prep: They store well and can be enjoyed later, making them perfect for meal prep.
Conclusion:
Savory Red Lentil and Vegetable Pancakes are a nutritious and flavorful addition to your meal plan. With their hearty blend of red lentils, vegetables, and a hint of spice, these pancakes are both satisfying and healthy. Whether served warm for a quick meal or saved for later, they are sure to become a favorite in your kitchen. Enjoy the rich flavors and wholesome goodness of these savory pancakes today!
Frequently Asked Questions (FAQ):
- Can I use green or yellow lentils instead of red lentils?
- Red lentils cook faster and break down more easily, making them ideal for this recipe. You can use other types of lentils, but they may require longer cooking times.
- Can I make these pancakes vegan?
- Yes, you can substitute the eggs with flax or chia eggs and use plant-based milk to make them vegan.
- Can I add other vegetables to the filling?
- Absolutely! You can add spinach, bell peppers, or even sweet potatoes to the filling for added flavor and nutrients.
- How do I make these pancakes crispy?
- Make sure the pan and oil are hot before adding the batter. Frying on medium heat ensures a crispy outer layer without burning the pancakes.
- Can I bake these pancakes instead of frying them?
- Yes, you can bake them at 180°C (350°F) on a greased baking sheet for about 20 minutes, flipping halfway through. However, they may not be as crispy as fried pancakes.