Red Lentil Pancakes

1. Rinse the red lentils and then place in a bowl. Cover with water and leave to soak for at least 3 hours.
2. Blend the lentils in a food processor until smooth- this may take about 5 minutes and you may need to scrape the sides down to start with.
3. Heat up a frying pan on a medium heat and spray with a little oil. Spoon the mixture into the pan and smooth it over with the back of a spoon to make a circular shaped pancake. Flip once set and cook the other side. Repeat until the mixture has gone.
4. Serve with you folling of choice

Filling 1: Kale and Mushroom

1. Lightly sautee a small, dices onion in a little olive oil, then add to the frying pan some sliced mushrooms, 1 crushed garlic clove and a couple of handfuls of sliced curly kale. Sprinkle over some fennel seeds and a little lemon zest and fry lightly until the mushrooms are soft.

Filling 2: Curried Cauliflower

1. 1. Lightly sautee a small, dices onion in a little olive oil, then add to the frying pan some diced cauliflower (either half a head or one small one, depending on size). Also add 1 heaped teaspoon of mild curry powder and give it a good stir. Add a splash of water to the pan and then cover with a lid. Steam for about 5-10 minutes until the cauliflower is soft, and the water has evaporated. Make sure it doesn't dry out too much though otherwise the mixture may catch, so keep an eye out! Serve with mango chutney or some cucumber yoghurt in the pancakes.