Lentil Pancake

1 cup lentils,(1/4 cup red, rest brown) soaked 1 hour, boiled 5 min and drained
2 eggs
1 tbsp minced garlic
2 tsp red pepper flakes
1/2 cup chopped scallion (1 had 1 large one, not sure how much it was)
1 large carrot, finely julienned or grated (i scoured through a bag of frozen mixed veggies, stole the baby carrots and microwaved them till soft)
salt and black pepper
1 tbsp minced peeled fresh ginger (i took mine from a jar)
1 1/2 tbsp garam masala (I haven’t gotten this spice yet, so i just skipped it)

1. Put the lentils in a food processor and add about 3/4 cup water. Puree until a smooth and thick batter is formed. Add the rest of the ingredients to the food processor: eggs, garlic, chile, scallion, carrot, salt, pepper, ginger.

2. Heat a large nonstick skillet over medium heat. Spray with cooking spray. Ladle (i use a rounded 1/4 cup measuring cup for all pancake items) in the batter to form several smaller pancakes or one large one. The batter was pretty thick to it was pretty much a lump in the pan, i flipped it and squished it once the bottom was done.

Number of Servings: 12

Recipe submitted by SparkPeople user NWILKER.