Red Lentils and Quinoa Pancakes with Dill Yoghurt Dip and Salad

Today’s recipe is a high protein and high fibre recipe in which I have combined red lentils with quinoa to make savoury pancakes. I have paired these pancakes with a dill yoghurt dip and fresh salad greens.

If you like eating wholesome meals that contain all food groups, or if you are looking for a dish that fills you and is still not fatty and heavy, this is the recipe for you.

Before I get to the recipe, here are some tips about the ingredients used in the recipe. Since I live in Germany, I have added some extra information for my readers in Germany. So, let’s start:

1. Red Lentils and Quinoa: Red lentils are rich in protein and quinoa is low in carbs and high in fibre. Both these ingredients are readily available in German Supermarkets. In German, red lentils are also Rotelinsen and quinoa is called Quinoa. You get two varieties of quinoa in German supermarkets- one is light brown and the other is with mixed colours ( black, light brown and dark brown). You can use any for this recipe. I have used the light brown ones. Wash and soak both of them for about 4 hours.
   
   
   
2. Vegetables in the Pancake: Apart from ginger, green chillies, etc. ( which you must not miss), I have added only onions. You can vegetables like peas, carrots, capsicum etc. Finely chop and add.
3. Yoghurt & Baking Soda: For the yoghurt dip, I used low-fat yoghurt. Read my article about Yoghurt in German supermarkets to know which product to choose. I have also used yoghurt in the pancake batter. To make the batter fluffy and light, I have added baking soda. The yoghurt and baking soda react and make a light and fluffy batter, resulting in light and fluffy pancakes. Baking Soda is called Natron in German. It is easily available in German Supermarkets.
4. Dill: I have combined fresh dill leaves with yoghurt to make a delicious dip. Fresh dill leaves are easily available in Turkish supermarkets and sometimes in German Supermarkets too ( Though, in German Supermarkets, the bunch is small for the same price). If you are unable to find fresh dill leaves, use the dried ones. They are commonly available on the spices shelves of supermarkets.
5. Salad Greens: There is no dearth of salad greens in German supermarkets. Buy any of your choice. Salad greens are called Salat in German, and you get varieties of them.

Now, let’s start with the recipe:

Equipment needed:

• Mixing bowl: Buy here
• Mixer: https://amzn.to/3LzMbGF 
• Small Pancake Pan: https://amzn.to/46vv4gy
• Knives: https://amzn.to/3Lg64Bj
• Chopping Board: https://amzn.to/3K0dh8L

Ingredients required for Red Lentils and Quinoa Pancakes with Dill Yoghurt Dip and Salad

Ingredients for Red Lentils and Quinoa Pancakes:

• 1 Cup Red Lentils; washed and soaked for 4 hours
• ½ Cup Quinoa; washed and soaked for 4 hours
• 2 Green Chillies
• 1 Small Piece Ginger
• 1 tsp Salt
• 1 tsp Roasted Cumin Powder
• 2 Medium-Sized Onions, finely chopped
• 4 tbsp Chopped Fresh Coriander Leaves
• 2 tbsp Yoghurt/Curd
• 1 tsp Cumin Seeds
• ¼ tsp Baking Soda
• Sunflower seeds
• Oil; for Frying

Ingredients for herbed Yoghurt Dip:

• 500 gm Yoghurt
• 4 tbsp Finely Chopped Fresh Dill Leaves
• 1 tsp Olive Oil
• 1 tsp Butter
• 1 tbsp Finely Chopped Garlic
• 1 tsp Red Chilli Flakes
• Salt; to taste

Additionally, you need the following:

• Salad Vegetables of your choice
• Lemon

Instructions to make Red Lentils and Quinoa Pancakes with Dill Yoghurt Dip and Salad

Method to make Red Lentil and Quinoa Pancake:

• In a mixie, grind green chillies, salt, ginger and roasted cumin powder to a fine paste.
  
  
  
• To this, add soaked red lentils. Grind using as little water as possible.
  
  
  
• Transfer to a mixing bowl.
  
  
  
• Now grind the soaked quinoa. Add this paste to the mixing bowl.
  
  
  
• Add cumin seeds, chopped onions, yoghurt, fresh coriander leaves and salt.. Mix well.
  
  
  
• Add baking soda. Mix well.
  
  
  
• Heat a pan. Brush oil on its surface. Put some sunflower seeds.
  
  
  
• Now, pour the batter. Drizzle a little bit oil along its edges and on the batter. Cook on low to medium heat.
  
  
  
• Flip and cook on the other side too. Insert a knife and check. If it comes out clean, the pancake is fully cooked.
  
  

Method to make herbed Yoghurt Dip

• Transfer yoghurt to a mixing bowl. Add salt and 2 tbsp of chopped dill leaves. Mix.
  
  
  
• Heat a pan. Add oil and butter. Keep the heat between low and medium.
  
  
  
• Fry the garlic till it turns golden brown.
  
  
  
• Now add 2 tbsps of dill leaves and fry them for a few seconds.
  
  
  
• Add red chilli flakes. Fry for about 10 seconds.
  
  
  
• Add this to the yoghurt. Mix well.
  
  

Preparing the salad:

• Wash and pat dry the salad greens.
• Additionally, cut a lemon into halves.

Serving Instructions:

• On a serving plate, serve the pancakes with yoghurt dip and salad greens. Place a lemon. It can be squeezed on the pancakes in case anyone wishes
  
  

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Subscribe to my newsletter and follow me on social media.

Follow me on:

• Instagram
• Facebook
• Twitter
• Goodreads