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Spinach & Lentil Pancakes with Tomato & Coriander Salsa

Spinach & Lentil Pancakes with Tomato & Coriander Salsa

This recipe gives a new twist to traditional pancakes and, if you have a blender, it couldn’t be quicker or easier to make. The Beluga® lentils give the pancakes a warm peppery flavour, while the salsa adds freshness and colour. As well as the salsa, the pancakes would also be delicious served topped with poached eggs or natural yoghurt.


  • Serves 4

  • 25 minutes

  • 3 pans

  • Beginner

Suitable for vegetarians

Beluga® Lentils


  • 1 x 250g pouch of Simply Cooked Beluga Lentils
  • 100ml milk
  • 2 free-range eggs
  • 50g baby leaf spinach
  • 100g plain flour
  • 1 tsp baking powder
  • 1/2 tsp cumin seeds
  • 8 cherry tomatoes
  • 15g fresh coriander
  • 2 tbsp olive oil, l=plus a little extra for greasing
  • 2 tbsp balsamic vinegar
  • salt and black pepper


1. Turn on the oven to its lowest setting so you can keep the pancakes warm as you cook them.
2. Blend half the pouch of lentils (125g) with the milk, eggs, spinach, flour, baking powder and cumin seeds until you have a thick mixture. Don’t worry if it’s not smooth as this will give the pancakes added texture.
3. Place a large frying pan over a medium heat and lightly oil the pan. When it is hot, add 3 or 4 large tablespoons of the pancake batter (1 tablespoon per pancake), depending on the size of the pan. Cook for 2–3 minutes until the undersides are golden, then turn the pancakes over and cook for a further 2–3 minutes until the other sides are golden. Remove from the pan and keep warm in the oven while you cook the rest of the batter. There should be enough to make 8–10 pancakes, depending on size.
4. Empty the remaining 125g lentils into a small bowl. Halve the tomatoes and lightly crush them so their juices run out. Add the halved tomatoes and their juices to the lentils. Chop the coriander and add to the bowl with the olive oil and balsamic vinegar. Season with salt and pepper.
5. Divide the little pancakes between serving plates and serve with the salsa.


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