Red Lentil Crepe

With 287 kcal and 19g of protein, the balance of plant-based fiber and protein keeps you full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 50 g red lentils (dry) · 179 kcal in the whole recipe
• 1 egg · 72 kcal in the whole recipe
• 1/2 green pepper · 6 kcal in the whole recipe
• 1 sprig parsley · 4 kcal in the whole recipe
• 1 tsp olive oil · 26 kcal in the whole recipe
• Salt, cumin

Method

1. Equipment needed: A bowl, a blender (food processing appliance), and a non-stick pan.

   

2. Place the dry red lentils in a bowl, add enough water to cover them, and let them soak for 2 hours.

   

3. Drain the soaked lentils using a strainer and let all the water drip off.

   

4. Put the drained lentils, egg, salt, and cumin into the blender.

   

5. Run the blender for about 1 minute until the mixture reaches a smooth, pourable consistency.

   

6. Finely chop the green pepper and parsley using a knife.

   

7. Add the chopped vegetables into the lentil batter in the blender and stir with a spoon.

   

8. Place the pan on the stove and spread 1 teaspoon of olive oil evenly across the surface using a brush or paper towel.

   

9. Turn the stove to medium heat, pour half of the batter into the hot pan, and let it spread.

   

10. Flip the crepe with a spatula once the edges start to lift and the bottom turns golden brown.

    

11. Cook the other side for about 2-3 minutes until the center is fully set.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.