Lentil pancakes with paprika and herbs
Lentil pancakes are delicious, tender, healthy, nutritious, and, importantly, flexible, so they can be filled with a filling and rolled up. These pancakes are incredibly easy to make, and if you do not take into account the time to soak the lentils, they are also quite fast. They are based on only two main ingredients: lentils and water, and you can freely add spices to your taste. Products
Red lentils - 150 g
Water - 450 ml
Ground paprika - 1 tsp.
Italian herbs dried - 0,5-1 teaspoon.
Salt - to taste
Ground black pepper - to taste
Vegetable oil - for fryin
Prepare the ingredients.
Rinse lentils thoroughly, pour pure water (300 ml) and leave at room temperature for 3 hours.
After 3 hours the lentils should have absorbed most of the water and become quite soft.
Rinse the lentils in a sieve, pour the remaining water into a measuring jug or measure the amount. Pour exactly the same amount of clean water into the lentils as you drained them. In my case, the remaining water was 150 ml.
Using an immersion or stationary blender, grind the lentils into a smooth puree.
Add paprika, dried herbs, ground black pepper and salt to taste to the puree.
Mix thoroughly.
Heat a frying pan (non-stick pan is best) and brush with a cooking brush with a thin layer of vegetable oil. Pour a portion of the batter and spread it over the surface. The diameter of the pancakes should be about 12-16 cm, so that they will be easier to flip without damaging them.
Fry the pancake over medium heat for about 1.5-2 minutes or until the surface of the pancake is matte.
Flip the pancake to the other side and fry it for about 1 more minute.
Cook all the pancakes in this way. I got 8 pancakes.
The lentil pancakes are ready. Bon appetit