Red Lentil Pancakes Filled with Spiced Tofu

1

Gather and prepare your ingredients.

2

Place the lentils and bicarbonate of soda into a bowl. Cover with several inches of water. Stir to incorporate the bicarb. Set aside to soak overnight, or for 8-12 hours.

3

Heat olive oil in a frying pan over medium-high heat. Add the onion with a sprinkle of salt and pepper and cook for 2-3 minutes, until softened.

4

Add the tomato puree and curry powder and cook for 1-2 minutes, just until darkened and fragrant.

5

Add the tomatoes and cook for 3-4 minutes, until burst and jammy.

6

Add the tofu, peas and spinach and cook for 3-4 minutes, until the peas are hot and the spinach has wilted. Remove onto a side plate while you make the pancakes.

7

Drain the lentils. Place into a blender with all remaining pancake ingredients except for the olive oil. Blend until smooth. Add a splash of water if needed to help it blend.

8

Give the frying pan a quick rinse and place over medium-high heat. Coat with olive oil. Spoon the batter in and use the back of a spoon to gently spread the batter out until the pancakes are about 15cm in diameter. Cook for 3-4 minutes, until the batter is almost completely dry across the surface. Flip, and cook for about 2 minutes on the other side. Repeat until all of the batter has been used up. We used a US 1/4 cup measuring cup to make ours. Stir the batter every time you scoop some out to fry as it separates as it rests.

9

Mix together the yoghurt and garlic. Add salt and pepper to taste.

10

Serve the pancakes filled with tofu, topped with garlic yoghurt, and sprinkled with coriander.