Vegetarian Delicacy

Beet Pancakes with Lentil Filling

5
Average: 5 (2 votes)
(2 votes)
Beet Pancakes with Lentil Filling
share Share
print
bookmark_border Copy URL
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
568
calories
Calories

Healthy, because

Even smarter

Nutritional values

Lentils have protein, carbohydrates, and fiber. In addition, vitamins of the B group and considerable amounts of iron are present in the legumes - this stabilizes the nerves and improves concentration.

Red pancakes owe their beautiful color to beet juice. 

1 serving contains
(Percentage of daily recommendation)
Calorie568 cal.(27 %)
Protein29 g(30 %)
Fat24 g(21 %)
Carbohydrates58 g(39 %)
Sugar added0 g(0 %)
Roughage9.6 g(32 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E4.5 mg(38 %)
Vitamin K53.7 μg(90 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin8 mg(67 %)
Vitamin B₆0.5 mg(36 %)
Folate145 μg(48 %)
Pantothenic acid2.3 mg(38 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C19 mg(20 %)
Potassium992 mg(25 %)
Calcium199 mg(20 %)
Magnesium137 mg(46 %)
Iron8.5 mg(57 %)
Iodine12 μg(6 %)
Zinc4 mg(50 %)
Saturated fatty acids5.5 g
Uric acid167 mg
Cholesterol64 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
8 ¾ ozs Whole Grain Spelt Flour
3 ½ ozs Beet juice
5 Tbsps milk (whole)
1 egg
salt
peppers
1 onion
½ oz ginger roots
2 garlic cloves
2 Tbsps olive oil
1 tsp Tomato paste
1 pinch ground Turmeric
7 ozs Red lentils
14 ozs Vegetable broth
2 handfuls Fresh herbs (parsley, coriander, chives)
9 ozs Sour cream
1 Tbsp Lime juice
8 tsps Canola oil
5 ozs Cherry tomatoes
1 handful Baby spinach
1 Cress
How healthy are the main ingredients?
Sour creamolive oilTomato pasteeggsaltonion

Preparation steps

1.

For the dough, mix flour, beet juice, milk and egg, season with salt and pepper and leave to soak for about 30 minutes.

2.

Meanwhile, for the filling, peel and finely dice the onion, ginger and garlic. Sauté everything in a pot in olive oil for 2-3 minutes over medium heat. Add tomato paste and turmeric and sauté for 2 minutes. Add lentils, fill with broth and cook for 10-12 minutes over low heat until lentils are soft, stirring occasionally.

3.

Wash herbs and shake dry. Chop parsley and cilantro very finely, and cut chives into fine rolls. Mix herbs with sour cream and season with salt, pepper, and lime juice.

4.

In a non-stick frying pan, fry 8 beet pancakes, one after the other, over medium heat. To do this, heat 1 tsp of oil in each, pour 1 ladle of batter into the pan, and bake for 3-4 minutes. Keep pancakes warm in the oven.

5.

Along the way, wash tomatoes and cut in half. Sort spinach, wash and shake dry.

6.

Put beet pancakes on plates. Put lentils on top, sprinkle tomatoes and spinach, and spread some herb sour cream on top. Fold in and garnish with cress. Serve the remaining herb sour cream separately.