When we decided to place Amy's Kitchen's divine Lentil Soup in our GoodnessMe Box we wanted to show you a creative way to use this little gem. We were thrilled to get the incredible Nutritionist and blogger Shelley Judge (a.k.a @shelleysgoodeats) on board and put her cooking skills to the test!
The GMB team were blown away by this protein-packed simple savoury pancake recipe. Let's face it, we would have never put lentils and pancakes in the same sentence, but it just goes to show how versatile wholefood ingredients can be!
With 26 percent of calories from lentils attributed to protein, they are a wonderful source of protein for vegetarians and vegans. They are also great for digestive health and increase slow release of energy as a complex carbohydrate. This recipe is perfect for breakfast, lunch or dinner.
- 1 can Amy’s Kitchen Lentil Soup
- ½ cup buckwheat flour
- 1 tbsp olive oil
- ½ cup cucumber
- 2 tbsp yoghurt
- ½ tbsp. tahini
- 2 tsp lemon juice
- 1 tbsp water
- 1 tsp cumin
Firstly prepare the dressing. In a small bowl whisk together all dressing ingredients until smooth and set aside.
Pour can of soup into a separate bowl and whisk in buckwheat flour until all lumps are removed and then set aside. Spiralize the cucumber, if you don’t have a spiralizer then just finally chop.
Heat a pan on low for a few minutes and then add in 1 tbsp olive oil. Place ½ cup mixture into the saucepan and spread into a thin pancake, allow to cook for 3mins, then flip and cook for a further 2 mins. Repeat with remaining mixture.
To serve, stack up the pancakes, drizzle with dressing and then top with cucumber and a couple of mint leaves.
If you are looking for more recipes from Shelley Judge, click here to discover her healthy apple & berry breakfast muffins.