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Cook the Lentils
Combine 2 glasses of milk (400 ml) and 1 glass of red lentils (170 g) in a pot. Cook over medium heat until the lentils start to soften, stirring occasionally to prevent sticking.
Add More Milk
Once the lentils are partially cooked, add 1 additional glass of milk (200 ml). Continue cooking until the lentils are fully soft and tender.
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.
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 until smooth, creating a batter-like consistency.
Fry the Pancakes
Heat vegetable oil in a frying pan over medium heat. Pour a scoop of batter into the pan and spread evenly to form a pancake. Fry for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter.
Prepare the Filling
In a bowl, mix the boiled peas, potatoes, and carrots with strained yogurt and mayonnaise. Adjust seasoning with salt and pepper as needed.
Assemble the Pancakes
Spread a generous layer of the vegetable filling onto each pancake. Fold or roll the pancake, securing the filling inside.
Serving Suggestions
Serve warm with a side of green salad.
Drizzle with a tangy tomato sauce or chutney for extra flavor.
Top with a dollop of plain yogurt or sour cream.
Pair with a cup of tea or coffee for a hearty snack.
Enjoy as a light lunch with a bowl of soup.
Cooking Tips
Use fresh, high-quality red lentils for the best texture and taste.
Adjust the spices in the batter and filling to suit your heat preference.
Make sure the pan is evenly heated before frying to prevent sticking.
For a vegan option, replace eggs with a flaxseed or chia seed mixture.
Allow the lentil puree to cool slightly before mixing with other ingredients.
Nutritional Benefits
Rich in plant-based protein and fiber from red lentils, supporting digestion and muscle repair.
Packed with vitamins and minerals from the vegetable filling.
Healthy fats from olive oil provide sustained energy.
Low in refined carbohydrates, making it a balanced meal option.
Dietary Information
Vegetarian-friendly.
Can be made vegan with substitutions (replace eggs and mayonnaise).
Gluten-free, provided no wheat-based additives are used.
Nutritional Facts (per pancake with filling)
Calories: 220
Protein: 8 g
Fat: 11 g
Carbohydrates: 23 g
Fiber: 5 g
Calcium: 100 mg
Storage
Refrigerate leftover pancakes and filling separately in airtight containers for up to 3 days.
Reheat pancakes in a skillet or microwave before assembling.
Freeze pancakes individually with parchment paper between layers for up to 1 month. Thaw and reheat as needed.
Why You’ll Love This Recipe
High in nutrients and full of flavor.
Easy to prepare with simple, wholesome ingredients.
Customizable with your favorite spices and fillings.
Perfect for meal prep or a quick meal on busy days.
Conclusion
These Red Lentil Pancakes with Vegetable Filling are a unique and healthy take on traditional pancakes. Their creamy lentil base and flavorful vegetable filling make them a satisfying and versatile dish for any occasion. Whether you enjoy them fresh off the skillet or save some for later, they’re sure to become a household favorite!
Frequently Asked Questions
Can I use green lentils instead of red lentils?
Red lentils cook faster and blend smoother, but green lentils can be used with longer cooking and blending times.
Can I make these pancakes ahead of time?
Yes, cook and store the pancakes in the refrigerator, then reheat before serving.
Can I bake these pancakes instead of frying?
Yes, bake them on a greased baking sheet at 375°F (190°C) for 10-12 minutes, flipping halfway.
What can I use instead of mayonnaise in the filling?
Replace mayonnaise with additional strained yogurt or a plant-based alternative.
Can I freeze these pancakes?
Absolutely! Freeze them individually for easy reheating later.
What other fillings can I use?
Try sautéed mushrooms, spinach, or a mix of beans and cheese.
How do I make the batter vegan?
Replace eggs with flaxseed meal or chia seeds mixed with water.
Can I serve these cold?
Yes, they taste great cold and make a convenient grab-and-go snack.
Are these pancakes spicy?
The spice level depends on the amount of chili pepper used; adjust to your taste.
What can I serve with these pancakes?
Pair them with fresh salads, dips like hummus, or a tangy chutney.
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