Savory Lentil Pancakes with Red Peppers and Herbs
Protein-packed and fiber-rich red lentil pancakes with vegetables and herbs, crispy on the outside and tender on the inside, perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 15 minutes 1x
Ingredients
Scale
1 cup red lentils, soaked for 2–3 hours
1/4 cup chickpea flour (optional for binding)
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 small green chili, finely chopped (optional)
1/2 cup grated carrot or zucchini
1/4 cup fresh spinach, chopped
2 tablespoons fresh cilantro, chopped
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper
1/2 teaspoon salt
2–3 tablespoons olive oil or avocado oil for frying
1–2 tablespoons water as needed
Instructions
- Drain soaked lentils and blend with 1–2 tablespoons water until smooth.
- Mix lentil paste with chickpea flour, onion, garlic, chili, vegetables, spinach, cilantro, and spices.
- Heat skillet over medium heat and add 1 teaspoon oil.
- Spoon batter into small pancakes and cook 3–4 minutes per side until golden and firm.
- Repeat with remaining batter, adding oil as needed.
- Serve warm with yogurt, chutney, or avocado.
Notes
Can add different vegetables, adjust spices, or bake instead of pan-frying.