Per serving
- Calories
- 309 kcal
- Protein
- 14.9 g
- Carbohydrates
- 40.9 g
- Fat
- 10.5 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Red lentils60 g
- Ginger9 g
- Spring onions18 g
- Cilantro4 g
- Sunflower oil2 teaspoons
- Saltto taste
Method
- At least 2 hours ahead, rinse the red lentils and soak them in cold water; then drain well.
- Peel the ginger and cut it into small pieces; blend it with the lentils, salt and water added a little at a time, until you have a smooth batter as runny as crêpe batter.
- Meanwhile thinly slice the spring onions and chop the fresh coriander.
- Heat a non-stick frying pan over medium heat with a film of sunflower oil, pour in half the batter and immediately spread it into a thin round with the back of the ladle.
- Cook for 2 minutes, until the edges are golden and lift away, flip and cook for 2 more minutes; repeat with the rest of the batter, greasing the pan again.
- Top the pancakes with the spring onions and coriander and serve hot.
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