Red lentil pancakes recipe
 Romy Gill’s red lentil pancakes are ingenious – gluten-free and packed full of flavour! You will need a high-powered blender or food processor to make this recipe. 150g/5½oz red lentils, soaked in cold water overnight1 tbsp chickpea flour1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric1 tsp red chilli powder1 tsp salt½ tsp baking powder75g/2½oz Greek yoghurt, plus extra to servehandful roughly chopped fresh coriander2 spring onions, roughly choppedsunflower oil, for fryinggluten-free chutney or pickle, to serve 150g/5½oz red lentils, soaked in cold water overnight 1 tbsp chickpea flour 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 tsp red chilli powder 1 tsp salt ½ tsp baking powder 75g/2½oz Greek yoghurt, plus extra to serve handful roughly chopped fresh coriander 2 spring onions, roughly chopped sunflower oil, for frying gluten-free chutney or pickle, to serve Method To make the batter, rinse and drain the lentils, then add to a blender with 155ml/5fl oz water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt, and blend to a smooth paste. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly mixed, and set aside.Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the pan to form pancakes. Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes.Serve hot or at room temperature with yoghurt, pickle and chutney. To make the batter, rinse and drain the lentils, then add to a blender with 155ml/5fl oz water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt, and blend to a smooth paste. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly mixed, and set aside. To make the batter, rinse and drain the lentils, then add to a blender with 155ml/5fl oz water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt, and blend to a smooth paste. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly mixed, and set aside. Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the pan to form pancakes. Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes. Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the pan to form pancakes. Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes. Serve hot or at room temperature with yoghurt, pickle and chutney. Serve hot or at room temperature with yoghurt, pickle and chutney. Recipe tips Remember to soak your lentils overnight before you start cooking! These pancakes are great as part of a main meal, or as an accompaniment to a curry.