Protein-Packed Vegetarian Recipe

Lentil Waffles with Wild Garlic Pesto

plus tomatoes and mozzarella
Average: 4.8 (13 votes)
(13 votes)
Lentil Waffles with Wild Garlic Pesto

Lentil waffles with wild garlic pesto - We already heat up the iron

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Health Score:
84 / 100
25 min.
ready in 2 h. 25 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Olive oil is known to be not only good for the heart and vessels; the oleocanthal it contains can reduce inflammation, similar to ibuprofen. You can feel the polyphenol in your throat - it is responsible for the typical scratchy feeling in your throat. Lentils are a source of protein, fiber and vitamins. 

If you want to enjoy the lentil waffles all year round with wild garlic pesto, simply prepare a larger quantity of the sauce and freeze leftovers in portions. Alternatively, you can use other herbs for the pesto, for example the classic basil or - if you are more experimental - arugula, coriander or parsley.

1 serving contains
(Percentage of daily recommendation)
Calorie440 cal.(21 %)
Protein22 g(22 %)
Fat28 g(24 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.1 μg(6 %)
Vitamin E4.7 mg(39 %)
Vitamin K44.9 μg(75 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.3 mg(21 %)
Folate113 μg(38 %)
Pantothenic acid1.4 mg(23 %)
Biotin17.8 μg(40 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C23 mg(24 %)
Potassium637 mg(16 %)
Calcium204 mg(20 %)
Magnesium87 mg(29 %)
Iron4.3 mg(29 %)
Iodine56 μg(28 %)
Zinc3 mg(38 %)
Saturated fatty acids8.3 g
Uric acid44 mg
Cholesterol170 mg
Complete sugar5 g


3 ½ ozs Red lentils
2 garlic cloves
1 ¾ ozs Pine nuts
¼ oz Wild garlic (2 handfuls)
4 Tbsps olive oil
3 ½ ozs milk (low fat)
3 eggs
1 tsp Raw cane sugar
1 ½ ozs Rice flour (3 TBSP.)
12 ozs Cherry tomatoes
4 ½ ozs Bocconcini (mini mozzarella balls)
How healthy are the main ingredients?
Pine nutsolive oilgarlic clovesaltegg

Kitchen utensils

1 Immersion blender

Preparation steps


Rinse lentils in a colander and soak, covered with cold water, for about 1 1⁄2 hours. Then drain well in a colander.


Meanwhile, for the pesto, peel and chop the garlic. Roast pine nuts in a hot pan without fat over medium heat for 3 minutes. Remove and set aside a few seeds for garnish. Wash wild garlic, shake dry and pluck smaller. Place pine nuts, wild garlic, 3 tablespoons olive oil and 3 tablespoons water in a small mini food processor or blender and mix until creamy. Season the pesto with salt and pepper.


For the waffles, puree lentils with milk in a blender until smooth. Add eggs, sugar, rice flour and 2 pinches of salt, mix until smooth and chill for 30 minutes.


Heat a waffle iron and coat with a little olive oil. Pour in 1 small ladle of batter at a time and bake for 2-3 minutes to form waffles. Continue in this way until the batter is used up. Meanwhile, wash and halve cherry tomatoes. Drain mozzarella.


Arrange waffles on plates. Arrange tomatoes, mozzarella and set aside pine nuts on top, drizzle with pesto and grind pepper over.