Servings:
4
Prep time:
15
Cooking time:
15
INGREDIENTS
- - 150 g of red lentils
- - 150 g of flour
- - 1 tablespoon grated fresh ginger
- - 1 teaspoon chopped parsley
- - 5 g of yeast
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Dissolve the yeast in half a glass of warm water, then in a bowl add the flour to the yeast, adding more water if necessary to obtain a thick batter, add salt at the end. Keep warm and well covered.
- Stir the ginger and parsley to the lentils, then add them to the batter.
- Pour the batter by spoonfuls spaced in plenty of hot oil and cook the pancakes for 3-4 minutes. Drain on kitchen paper and sprinkle with a little salt at the end. Serve hot as an appetizer, during an aperitif or as a main dish, accompanied by a green salad.
