Did you say you’ve never used lentils in cooking? Or maybe you have, but only in soups and Indian-inspired dishes. Well, this is the most simple lentil recipe you’ll ever find – just three ingredients – and so versatile!

Lentils are a nutrition powerhouse. They’re packed with protein, iron, fiber and many more vitamins and minerals. They’re also naturally gluten-free.

Did you know lentils are grown on the Canadian prairies? Yep, our veggie farmers turn out a lot of pulses right here in Manitoba. Check out the Lentil Library at Pulse Canada!

Large mesh strainer for rinsing/draining
Large container for soaking
Blender (high speed or regular)
Nonstick pan (pans with no scratches are the best)
Ladle
Spatula
Paper towel

1 cup rinsed red lentils
3 cups cold water
1/2 tsp salt
Neutral oil for the pan

1. Place one cup of red lentils in a fine mesh strainer and rinse until water is fairly clear.
2. Transfer lentils to a bowl or other container that can hold up to a litre of water.
3. Fill the container with 2 cups of cold water.
4. Place in refrigerator overnight to allow lentils to soak up the water
5. After overnight soak, drain lentils in mesh strainer.
6. Place lentils and fresh water, just to barely cover the lentils, in a blender.
7. Add salt (optional).
8. Blend until smooth.
9. Pour the batter back into the container the lentils were soaking in and refrigerate overnight (batter will thicken and separate somewhat).
10. When ready to use, stir batter until well blended again.
11. Heat nonstick pan on medium-low.
12. Add a drop of oil to center of the pan and use paper towel to distribute over the surface
13. Place one ladle-full (about 1/4 cup) of batter in centre of the pan and either use the back of the ladle to spread it around to desired thickness or use the pan’s handle to swirl the batter.
14. Cover the pancake with a glass lid until the surface of the batter looks dry and you see little craters forming. Check the underside to see if it’s a golden brown color.
15. Flip the pancake over and cook until golden brown.
16. Remove to dish and repeat until all the batter is gone.

You can make the cakes as thin as crepes, fill and roll them. Or you can eat them as pancakes with maple syrup and fruit. You can also use them as tortillas and turn them into quesadillas or soft tacos. Fill them with your favorite ingredients and top off with hot sauce. Get creative!