Description
Quick and flavorful red lentil pancakes packed with protein and fiber, perfect for a weeknight meal.
Ingredients
Scale
- 1 cup dried red lentils
- 3 cups water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin powder
- Olive oil for sautéing
Instructions
- Rinse lentils under cold water until clear.
- In a saucepan, boil lentils in 3 cups of water over medium heat. Reduce to low and simmer for 15 minutes until soft.
- While lentils cook, sauté chopped onion in olive oil over medium heat until translucent (about 5 minutes). Add garlic for the last minute.
- Drain excess water from lentils if needed. Blend cooked lentils with sautéed onion, garlic, and cumin powder until slightly chunky.
- Heat a nonstick skillet over medium heat and grease lightly with oil or butter. Pour half a cup of batter per pancake; cook until bubbles form (3-4 minutes), then flip and cook until golden brown (2-3 minutes).
- Serve warm topped with yogurt or your preferred sauce.
Notes
Let pancakes rest on a wire rack to retain crisp edges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg