Crispy Spiced Lentil Pancakes with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Spiced Lentil Pancakes with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Lentil Pancakes with Fresh Herbs

Enjoy these crispy lentil pancakes bursting with fresh herbs and warm spices. The combination of red lentils, chickpea flour, and a blend of egg and egg white creates a balanced, satisfying meal with a delightful texture and flavor profile that’s perfect any time of day.

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NUTRITION

480kcal
Protein
34.1g
Fat
12.8g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (200g)

1/4 cup Chickpea Flour (30g)

1 large Whole Egg

1 Egg White

2 tbsp Fresh Parsley, chopped

2 tbsp Fresh Cilantro, chopped

1 tsp Mixed Spices (Turmeric, Cumin, Coriander)

1 tsp Olive Oil Spray

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PREPARATION

  • 1

    In a blender or food processor, combine the cooked red lentils, chickpea flour, whole egg, and egg white. Blend until a smooth batter forms.

  • 2

    Stir in the chopped parsley, cilantro, and mixed spices. Season with a pinch of salt and pepper to taste.

  • 3

    Let the batter rest for about 5 minutes to allow the chickpea flour to hydrate.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 5

    Spoon the batter into the skillet to form small pancakes, pressing slightly to flatten. Cook until the edges begin to crisp and the bottom turns golden, about 3-4 minutes.

  • 6

    Flip the pancakes carefully and cook for an additional 2-3 minutes until both sides are crispy and cooked through.

  • 7

    Remove from the skillet and serve warm, garnished with extra fresh herbs if desired.

Crispy Spiced Lentil Pancakes with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Spiced Lentil Pancakes with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Lentil Pancakes with Fresh Herbs

Enjoy these crispy lentil pancakes bursting with fresh herbs and warm spices. The combination of red lentils, chickpea flour, and a blend of egg and egg white creates a balanced, satisfying meal with a delightful texture and flavor profile that’s perfect any time of day.

NUTRITION

480kcal
Protein
34.1g
Fat
12.8g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Red Lentils (200g)

1/4 cup Chickpea Flour (30g)

1 large Whole Egg

1 Egg White

2 tbsp Fresh Parsley, chopped

2 tbsp Fresh Cilantro, chopped

1 tsp Mixed Spices (Turmeric, Cumin, Coriander)

1 tsp Olive Oil Spray

PREPARATION

  • 1

    In a blender or food processor, combine the cooked red lentils, chickpea flour, whole egg, and egg white. Blend until a smooth batter forms.

  • 2

    Stir in the chopped parsley, cilantro, and mixed spices. Season with a pinch of salt and pepper to taste.

  • 3

    Let the batter rest for about 5 minutes to allow the chickpea flour to hydrate.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 5

    Spoon the batter into the skillet to form small pancakes, pressing slightly to flatten. Cook until the edges begin to crisp and the bottom turns golden, about 3-4 minutes.

  • 6

    Flip the pancakes carefully and cook for an additional 2-3 minutes until both sides are crispy and cooked through.

  • 7

    Remove from the skillet and serve warm, garnished with extra fresh herbs if desired.