Description
Discover how to make Irresistible Savory Red Lentil Pancakes. This easy, healthy recipe uses basic ingredients to create flavorful, protein-rich pancakes perfect for breakfast or a light meal. Learn tips for cooking, serving, and storing.
Ingredients
Scale
- 1 cup red lentils, rinsed thoroughly
- 2 cups water
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh cilantro, finely chopped (plus more for garnish)
- 2 tablespoons fresh mint, finely chopped (optional, but lovely)
- 1 tablespoon olive oil, plus more for cooking
- 1/4 cup plain yogurt or sour cream (for serving, optional)
- Herbs, chives, or other toppings of your choice
Instructions
- 1. Cook the Lentils: In a medium saucepan, combine the rinsed red lentils and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the lentils are very soft and have absorbed most of the water. Stir occasionally to prevent sticking.
- 2. Sauté Aromatics: While the lentils are cooking, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, ground turmeric, ground cumin, and red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly.
- 3. Blend the Batter: Once the lentils are cooked and tender, transfer them to a blender or food processor. Add the sautéed onion and garlic mixture, salt, black pepper, chopped cilantro, and chopped mint (if using).
- 4. Process Until Smooth: Blend the mixture until it forms a smooth, thick batter. You may need to scrape down the sides of the blender a few times. If the batter seems too thick, you can add a tablespoon or two of water, but aim for a consistency that is pourable but not watery.
- 5. Rest the Batter: Let the batter rest for about 10 minutes. This allows the flavors to meld and the batter to thicken slightly.
- 6. Cook the Pancakes: Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 3-5 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning.
- 7. Serve Warm: Transfer the cooked pancakes to a plate and serve immediately.
Notes
Allow cooked pancakes to cool completely before storing in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze individual pancakes for up to 2 months. Reheat on the stovetop or in an oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Brunch
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120 (estimated)
- Sugar: 1g (estimated)
- Sodium: 200mg (estimated)
- Fat: 3g (estimated)
- Carbohydrates: 18g (estimated)
- Fiber: 4g (estimated)
- Protein: 5g (estimated)