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 the pancakes not only adds protein, it means they are naturally gluten-free.

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Prep time
20 minutes
Cook time
30 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days (but best eaten fresh)

NUTRITION PER SERVING (Read more)

502kcal
Calories
28g
Protein
28g
Total Fat
42g
Carbs
16g
Fibre
9g
Sugars
338mg
Calcium
26%
 
9mg
Iron
48%
 
140mg
Magnesium
33%
 
416mg
Phosporus
33%
 
1182mg
Potassium
25%
 
545mg
Sodium
24%
 
3mg
Zinc
31%
 
1mg
Copper
88%
 
1mg
Vitamin B1
55%
 
0mg
Vitamin B2
28%
 
3mg
Vitamin B3
21%
 
0mg
Vitamin B6
29%
 
235mcg
Vitamin B9
59%
 
339mcg
Vitamin A
38%
 
0mcg
Vitamin B12
5%
 
40mg
Vitamin C
44%
 
0mcg
Vitamin D
0%
 
6mg
Vitamin E
42%
 
297mcg
Vitamin K
247%
 
Calories: 502kcal; Protein: 28g; Total Fat: 28g; Carbs: 42g; Fibre: 16g; Sugars: 9g; Calcium: 338mg (26%); Iron: 9mg (48%); Magnesium: 140mg (33%); Phosporus: 416mg (33%); Potassium: 1182mg (25%); Sodium: 545mg (24%); Zinc: 3mg (31%); Copper: 1mg (88%); Vitamin B1: 1mg (55%); Vitamin B2: 0mg (28%); Vitamin B3: 3mg (21%); Vitamin B6: 0mg (29%); Vitamin B9: 235mcg (59%); Vitamin A: 339mcg (38%); Vitamin B12: 0mcg (5%); Vitamin C: 40mg (44%); Vitamin D: 0mcg (0%); Vitamin E: 6mg (42%); Vitamin K: 297mcg (247%)
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