| RED LENTIL WAFFLES |
Savoury, Indian inspired red lentil waffles. With warming spices like cumin, cilantro, and fresh ginger, these waffles pair perfectly with the spicy green chutney and a big spoon of plain vegan greek yogurt.
Recipe makes 2 servings
Macros per serving:
473 cals - 3g fat - 83g carbs - 29g protein
Recipe notes:
PRE-SOAK the lentils! The lentils must be soaked in enough water to cover for minimum of 4 hours and up to overnight.
Meal prep these and pop them in the toaster when ready to eat.
The chutney recipe is probably more like 4 servings, however it is extremely low calorie, roughly 40 cals for the entire sauce! So drizzle as much of it as you want on the waffles.
Green chilis can be really spicy, so only add in as much as you can enjoy.
Ingredients, waffles:
1 cup dry red lentils
3/4 cup oat milk
1 green chili
2 inch ginger
1/2 tsp turmeric powder
1 tsp garlic powder
3/4 cup frozen english peas
1 tbsp flax meal
1 tbsp lime juice
1/4 cup fresh cilantro
1/2 tsp salt
Ingredients, green chutney:
2 cups fresh cilantro & fresh mint
1 inch ginger
3 cloves garlic
1 tbsp lime juice
1 green chili
1/2 tsp cumin
1/2 tsp salt
1/3 cup water
Recipe:
PRE-SOAK YOUR RED LENTILS! Lentil have to be soaked a minimum of 4 hours, and up to overnight.
Once lentils have been soaking for 4 hours or more, drain and rinse them, then add them to a high speed blender.
Add to the lentil blender: oat milk, green chili, and fresh ginger, blending until smooth.
Pour the batter into a bowl and add: turmeric powder, garlic powder, english peas, flax meal, lime juice, fresh chopped cilantro, and salt. Mix everything together well.
Set the batter aside to thicken and warm the waffle maker.
If the batter is too thick add 1-2 tbsp oat milk at a time to reach a smooth texture.
Using a 1/2 cup measurement, add your batter to the waffle maker and cook until golden.
Chutney: add everything to a blender and blend until smooth. Enjoy over hot waffles with a side of cooling plain vegan greek yogurt.
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