Instructions

Follow the steps and taste along the way.

1. Soak the lentils

   Rinse the lentils, cover them with 600 ml of cold water, and leave to soak for 2 hours. Then drain them and let them drain well.

   

2. Blend the batter

   Put the lentils in a blender and add 160 ml of water, the finely chopped spring onion, cumin, coriander, baking powder, and 3 g of salt. Blend into a thick, almost smooth batter; a few small pieces of lentil may remain.

   

3. Prepare the sauce and salad

   Mix the yogurt with the tahini, 20 ml of lemon juice, and 1 g of salt. Slice the cucumber and radishes thinly, chop the dill, and toss the vegetables with the remaining 5 ml of lemon juice.

   

4. Cook the pancakes

   Lightly brush a nonstick pan with oil and heat over medium heat. Pour about 60 ml of batter into the pan for each pancake and spread it into a circle about 10 cm in diameter. Cook for 2 minutes, until the edges have set and the underside has golden spots, then flip and cook for another 1 to 2 minutes. Prepare 8 pancakes in the same way, adding the remaining oil as needed.

   

5. Serve warm

   Divide the pancakes among four plates. Add tahini yogurt and the cucumber, radish, and dill salad to each serving. Serve immediately while the pancakes are warm and their edges are still slightly crisp.