Red Lentil Pancakes Filled with Spiced Tofu
This colourful and creative vegetarian meal is simple to make but looks impressive so would be a good option for entertaining. Using lentils to make t...he pancakes not only adds protein, it means they are naturally gluten-free. Read more This colourful and creative vegetarian meal is simple to make but looks impressive so would be a good option for entertaining. Using lentils to make the pancakes not only adds protein, it means they are naturally gluten-free.

points
protein
fibre

points
protein
fibre
NUTRITION PER SERVING (Read more)

points
protein
fibre
Ingredients
Method
Gather and prepare your ingredients.
Place the lentils and bicarbonate of soda into a bowl. Cover with several inches of water. Stir to incorporate the bicarb. Set aside to soak overnight, or for 8-12 hours.
Heat olive oil in a frying pan over medium-high heat. Add the onion with a sprinkle of salt and pepper and cook for 2-3 minutes, until softened.
Add the tomato puree and curry powder and cook for 1-2 minutes, just until darkened and fragrant.
Add the tomatoes and cook for 3-4 minutes, until burst and jammy.
Add the tofu, peas and spinach and cook for 3-4 minutes, until the peas are hot and the spinach has wilted. Remove onto a side plate while you make the pancakes.
Drain the lentils. Place into a blender with all remaining pancake ingredients except for the olive oil. Blend until smooth. Add a splash of water if needed to help it blend.
Give the frying pan a quick rinse and place over medium-high heat. Coat with olive oil. Spoon the batter in and use the back of a spoon to gently spread the batter out until the pancakes are about 15cm in diameter. Cook for 3-4 minutes, until the batter is almost completely dry across the surface. Flip, and cook for about 2 minutes on the other side. Repeat until all of the batter has been used up. We used a US 1/4 cup measuring cup to make ours. Stir the batter every time you scoop some out to fry as it separates as it rests.
Mix together the yoghurt and garlic. Add salt and pepper to taste.
Serve the pancakes filled with tofu, topped with garlic yoghurt, and sprinkled with coriander.
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