I’m moving countries in a little over a week.
So, I’ve been trying to use up what’s sitting in my cupboards before I go. I was sifting through and noticed I had an entire pack of red lentils unused.
I know there are lots of easy lentil recipes—but it’s getting hot now in Dublin, Ireland where I live, and I wasn’t really feeling a heavy dish.
Later that night, as if Instagram read my mind, I came across this video for two-ingredient lentil “wraps,” she called them. I saw someone comment on the video that this was actually a common Indian dish, “Dal chilla.”
I did some Googling and found a variety of recipes for these “pancakes,” but all seemed easy enough, and all I needed was water and lentils.
I decided to try them as a pizza base, which I would maybe not recommend as they got a bit soggy with the sauce on top.
Two-ingredient Red Lentil Pancakes:
>> Soak one cup lentils in two cups of water overnight or for a few hours.
>> Blend until “batter” consistency (I added some salt).
>> Add a tsp of olive oil to a pan (note: my pan wasn’t the best non-stick, so I had to use a bit more oil as my first pancake literally flopped).
>> Add batter to the pan. You don’t want them too thin or too thick—too thin and it might break; too thick and you might feel a bit too stuffed and bloated after because lentils are quite filling, which is what happened to me.
>> Cook for just a few minutes each side, and tada!
I’m going to try this out as a side dish today with some tofu and veggies. One cup of dried lentils will give you about four pancakes, depending on thickness.
Let me know if you give this a try!