Red lentil pancakes, 3 recipes

It all started wishing for a nice “happy hour”! A glass of good wine and something fanciful to eat, trying to keep the nutrients balance, as usual. Inspired from some red lentils pancakes I made a few days ago and craving for Indian food (I do miss UK for this: found wonderful curry there. Something not so easy in Italy, far from big city!!) I put together a few spices in my pantry for a red lentil pancakes Indian inspired style. Since I was not sure about my tablemates’ reaction with Indian style, I also made some pancakes, more Italian style!

It ended up in an unusual, delicious lunch!

A good glass of wine, a refreshing Greek yogurt dip, guacamole, feta, and fresh fennels!

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1. Classical recipe

115 gr red lentil

90 gr Parmesan

90 gr white egg

1 tbsp fresh parsley

½ tsp black pepper

1 tsp turmeric

¼ tsp paprika

2. Indian inspired style

115 gr red lentil

90 gr Parmesan

90 gr white egg

½ tsp Cayenne pepper

1 tsp turmeric

½ tsp paprika

1 tsp Garam masala mix

1 tsp fresh grated Ginger root

30 coriander fresh leaves

3. Italian style

115 gr red lentil

90 gr Parmesan

90 gr white egg

½ tsp Spirulina powder

½ tsp maca root powder

6 dried tomatoes

How to make the pancakes:

Boil the lentils in salty water for 15 minutes. Drain and let cool down.

Grate Parmesan with the powders. Blend all the ingredients and transfer in a pastry bag.

Heat a bit of oil in a non-sticky pan, shape the pancakes as big as you like. Cook with lid on for 3-4 minutes. Flip and cook without the lid for 3 more minutes.

Greek yogurt dip:

Blend 100 gr of Greek yogurt 0% with the juice of half lime, pinch of salt and about 10 fresh coriander leaves.