Basmati Long Grain White Rice

Savory Lentil Pancakes (vegetarian, customizable)

Ingredients:

• 1 cup red lentils (rinsed)
• 4 cups water
• 1 onion (chopped)
• 1 clove garlic (minced)
• Spices (cumin, coriander, chili powder - optional)
• Salt, cilantro, chickpea flour (or all-purpose flour)
• Oil for frying

Instructions:

• In a medium saucepan, combine the lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender. Drain the lentils, reserving about 1/2 cup of the cooking liquid.
• Make the batter: While the lentils are cooking, saute the onion and garlic in a pan with a little oil until softened. Add the cumin, coriander, and chili powder (if using) and cook for another minute.
• Transfer the cooked lentils, sauteed vegetables, cilantro, chickpea flour, and salt to a blender food processor. Add a bit of the reserved cooking liquid and blend until you have a smooth batter. If the batter is too thick, add more cooking liquid, one tablespoon at a time, until it reaches a pourable consistency.
• Cook the pancakes: Heat a non-stick pan or lightly oiled griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the pan. Spread the batter slightly into a round shape with the back of a spoon.
• Serve: Serve the lentil pancakes warm with your favorite toppings, such as vegan yogurt, sour cream, chopped fresh herbs, sliced avocado, or a squeeze of lemon juice.