Low Sodium Lentil Pancakes
Start your day or elevate your meals with these nutritious and flavorful Low Sodium Lentil Pancakes, a perfect blend of plant-based goodness and hearty spice. Crafted from protein-packed red lentils and accented by fresh vegetables like finely chopped onion and grated carrot, these pancakes deliver incredible texture and taste without the need for excess salt. Infused with fragrant spices like cumin, coriander, and turmeric, and brightened with fresh cilantro, they’re irresistibly savory and satisfying. These lentil pancakes are quick to whip up and pan-fried to golden perfection in olive oil, making them a healthy, gluten-free option for breakfast, lunch, or even a snack. Pair them with a dollop of yogurt or tangy chutney for a deliciously balanced bite. Perfect for those seeking low-sodium recipes, vegetarian options, or gluten-free delights, these pancakes are a must-try for food lovers everywhere!
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 cups Water
- 0.5 cup Onion, finely chopped
- 0.5 cup Carrot, grated
- 2 cloves Garlic, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Olive oil
Instructions
Rinse the red lentils under cold water until the water runs clear.
In a bowl, soak the rinsed lentils in 2 cups of water for 2-3 hours until they are softened.
Drain the lentils and transfer them to a blender. Add 0.5 cup of fresh water to blend the lentils into a smooth batter.
Transfer the lentil batter to a mixing bowl. Stir in the chopped onion, grated carrot, minced garlic, cumin powder, coriander powder, turmeric powder, black pepper, and chopped cilantro.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Scoop about 1/4 cup of the lentil mixture into the skillet. Gently spread it to form a pancake.
Cook for about 3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter, adding the additional tablespoon of olive oil as needed.
Serve the lentil pancakes warm, optionally with a side of yogurt or chutney.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 14.3 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
