Red Lentil and Spinach Pancake Wraps.

Again, this post is a bit late, but I thought I would share with you a savory recipe for pancakes.

When I think of savory pancakes, what I immediately want, is something with mushrooms, spinach, strong melted, creamy cheese and onions, However, I thought I would do something using the ingredients I had to hand (I am a student after all- and there's always next year, or actually, any day of the year I fancy!)

I've made the lentil part of this dish many times before and it's always turned out tasty, but not necessarily very aesthetically pleasing. So, what better way to show off the flavour and keep it locked up looking (reasonably) pretty, by presenting it in a wrap.

The lentils in this meal don't really have a name, meaning that any time someone asks me what i'm cooking when i'm making this, I just revert to calling it a 'lentil thing'. My flatmates jokingly named it Steve because it was so pathetically nameless. But whatever it's named- Steve, or 'Lentil Thing'- it tastes dandy in this pancake (and with roast potatoes too actually).
Ingredients:

• One mug of milk
• One mug of plain flour
• One egg
• One mug of red lentils
• One onion, chopped
• Two cloves of garlic, finely sliced
• Freshly ground black pepper
• About 10 cherry tomatoes, quartered.
• Dried oregano
• Dried thyme
• splodge or two of ketchup
• lemon juice
• 2-3 heaped tsp red pesto
• 1-2 heaped tsp green pesto
• 4 tsp mild chili powder
• spinach to serve.

Method:

• In a non-stick pan, make the pancakes as described in blog post 'Spiced Rum Bananas and Chocolate Layered Pancake Stack' (07/03/14).
• In another pan, fry the onions and garlic until soft.
• At the same time, boil the lentils for about 10 minutes until soft.
• Drain the lentils, and add to the pan containing the onions. Mix them together and add the tomatoes.
• Season the mixture with pepper, and a big pinch of the herbs, and let it cook for a few minutes.
• Add the ketchup, pesto, lemon juice and chili powder to taste, and add more herbs if needed.
• Cook for a further 5 or so minutes to intensify the flavour, adding a bit of water if needed.
• Wrap the lentils up in the pancake with some fresh spinach leaves, or salad of your choice.