Start by soaking 100 grams of lentils for at least 12 hours. This is essential to soften them and get the right consistency for your lentil pancakes.

Preparing the Tzatziki Sauce

While the lentils are soaking, prepare the tzatziki sauce. Peel a cucumber and grate it with a coarse grater. Place the grated cucumber in a sieve, season with salt, and let it drain over a bowl for about 30 minutes. This helps remove excess liquid. Squeeze the cucumber well and transfer it to a bowl. Add 140 grams of plain Greek yogurt, the juice of half a lime, and ½ clove of finely chopped garlic. Finish with a drizzle of extra virgin olive oil and a little chopped mint. Mix all the ingredients well until smooth and refrigerate to combine the flavors.

Preparing the pancake batter

Rinse and drain the lentils. Put the lentils in a blender and add 1 teaspoon of turmeric, ½ teaspoon of cumin seeds and ½ clove of garlic. Start blending, adding a small glass of water until you obtain a smooth, thick batter, similar to pancake batter. Season with salt and mix the mixture well.

Cooking the pancakes

Heat a lightly oiled nonstick pan over medium heat. Using a ladle, scoop out the lentil mixture and cook the pancakes. Add a sage leaf to each pancake and cook for about two minutes, until the surface begins to bubble. Flip the pancake and continue cooking until golden brown. Repeat until all the dough is used up.

Preparation and Serving

Cut a red onion into thin rounds and a tomato, sliced ​​or diced. Plate the lentil pancakes with the tomatoes, onion, and the prepared tzatziki sauce. Finish with a drizzle of extra virgin olive oil and a sprinkling of salt. Serve the dish for a light lunch or a healthy dinner. (Recipe created in collaboration with Laura “ladfoodie”)