Every now and then, we play around with co-creating a new recipe for the Feed Me Fresh program. This one is a result of an abundance of red lentils in the stock room. Marla, our kitchen manager, mentioned something about lentil pancakes. That suggestion, along with a bit of Google research on red lentils, resulted in this week’s new recipe. Who knew that red lentils could be soaked overnight and create such an easy batter for a pancake? The children were happy to try a new pancake, many had seconds.
The cilantro pesto is a proven winner. We grow cilantro in our garden beds, check out C is for Cilantro from last summer.
Red Lentil Pancakes with Cilantro Pesto
cilantro pesto and red lentil batter
Lentil pancake ingredients:
1 cup red lentils
, soaked overnight
2 tsp salt
½ tsp ground turmeric
½ tsp ground black pepper
small handful of cilantro
1 clove garlic
vegetable oil for frying
Cilantro pesto ingredients
3 garlic cloves,
2 cups fresh cilantro, stems and leaves
1/4 cup olive oil
2 tablespoons toasted sesame oil
Juice of one lemon
salt and pepper
Directions:
Drain off the soaking water from the lentils.
The garlic car is a safe and fun way to chop garlic
Finely chop the garlic. Children mince the garlic using a “garlic car”.
Place the lentils in a food processor or blender and blend until
smooth. Blend in a tablespoon at a time of water to make a smooth batter. Add some cilantro and the minced garlic and blend a little moreMore water makes a thinner batter and thinner pancakes.
Stir the salt, turmeric, pepper into the batter.
Heat a heavy frying pan over a medium heat for a few minutes until hot, add oil.
Using a spoon, drop spoonfuls of the batter into the frying pan, about 1-2 inches wide and 1 inch thick.
Cook for 1½ – 2 minutes until set. Turn over and cook for about 1 minute more, or until golden.
Cilantro Pesto
Directions:
Gently rinse cilantro in a colander to remove any soil or insects. Drain or blot dry with paper towels.
Place the garlic and cilantro in a food processor.
While the processor is running, slowly add the oils, lemon juice, salt, and pepper. Process until smooth.
Pour some of the pesto onto the lentil pancakes and serve.
