Ingredients:

  • 1.5 cups red split lentils (300g), thoroughly rinsed
  • 1.25 cups filtered water (300ml)
  • 1 tsp sea salt
  • 0.5 tsp turmeric powder
  • 3 large cloves fresh garlic, peeled
  • 0.5 cup fresh cilantro or parsley, packed
  • 2 stalks green onion, roughly chopped
  • 1 tsp cumin seeds
  • 2.5 tbsp avocado oil or ghee

Instructions:

  1. Place rinsed lentils in a large bowl and cover with 3 inches of water. Soak for at least 2 hours or overnight. Drain and rinse one final time.
  2. Combine the soaked lentils, filtered water, garlic, herbs, cumin, and turmeric in a high-speed blender.
  3. Pulse until the batter is completely smooth and resembles thick heavy cream. If the batter is too thick to pour, add water one tablespoon at a time.
  4. Preheat a heavy-bottomed non-stick skillet or seasoned cast iron over medium-high heat with 1 tablespoon of oil or ghee.
  5. Pour a portion of the batter into the pan. Cook until the edges are lacy and the surface is set, then flip and cook until the bottom is mahogany-colored.