Who knew you can make use of red lentils to make pancakes?! Yes in this edition we make it happen.
This recipe is for customers with 3 meals only
Red Lentil Pancakes
1 spring onion
1 clove of garlic
Oil, salt and pepper
Vegetables & Herbs
Boil the lentils from your jar with 200ML of water and a pinch of salt.
Add the nutritional yeast to the lentils and blend until a smooth consistency is reached.
Cut the champignons into quarters and add to a preheated frying pan on medium high heat. Stir occasionally to prevent burning or add a splash of water.
Heat a frying pan to medium high heat with 1 tbsp of olive oil. Add the lentil-dough to the pan and bake from both sides. Continue with the remaining pancakes while preparing the rest of the vegetables and cashew cream.
Chop the zucchini into small cubes. Once the champignons start to release water, add the spinach and the zucchini. Season with salt and pepper to your liking.
Bring a little water to boil and pour the boiling water over the cashews in a bowl so that they are just covered with water. Let stand briefly. In a blender cup, puree 1/2 garlic clove, nutritional yeast flakes, salt and pepper, and the cashews with about half the water to make a creamy dip.
Serve the pancakes with the vegetable mix, sliced spring sping onion and cashew cream
- Pancakes were invented by the Romans
- Red lentils are full of B vitamins, iiron, calcium and potassium
- Nutritional yeast contains many vitamins and minerals. It’s considered a complete protein like you find in animal products, and helps with functions like tissue repair and nutrient absorption. They can also prevent muscle loss.