Fruits & Veggies Monday/Lentil pancakes with paprika cream sauce 🍐...

Hello dear gourmets! 🍑🍐🍒🍓

Lentil Stew, Lentil Curry, Lentil Bolognese- The list of tasty lentil dishes is long.

I decided today for this delicious, somewhat heartier variant:
Delicate pancakes, in Austria we call them palatschinken, filled with a spicy mixture of lentils, served with a tasty paprika cream sauce.

Like all legumes, lentils are real protein packages. With a protein content of 24 percent, they are not only an important protein source for vegans and vegetarians.

However, lentils do not contain all the vital protein building blocks (amino acids) that your body needs.

It is therefore ideal if you combine lenses in the preparation with grain. So you provide your body with a particularly high-quality protein.

More than half of a lens consists of carbohydrates, the fat content, however, is negligible with only about 1.4 percent. But that's not all: The inconspicuous seeds provide your body with plenty of iron, potassium, magnesium and calcium.

In addition, they provide the vitamins A, B1, B6 and E. In 100 grams of lenses are about 10 grams of fiber. A plate of lentil stew can already cover a quarter of your daily requirement of 30 grams of fiber. Their content of bioactive substances such as saponins, flavones and phenolic acids is also impressive. They lower your risk for some cancers and have a cholesterol-lowering effect. Lentils should therefore not be missing in your heart healthy diet.

As small and inconspicuous as the lens comes along, it has played an important role in human nutrition for millennia. Of all legumes, the body digests lenses best. They have a high, bioactive protein content up to 25 percent.

Ingredients for 4-5 people

Ingredients for the lens filling

1 onion
1 clove of garlic
1 tablespoon chopped parsley
250 g red lentils
2 tablespoons tomato paste
1 tbsp marjoram
1 tsp salt
1 tsp pepper
1 teaspoon paprika powder
200 ml vegetable broth
1 tbsp oil

Preparation filling

Put the lentils in a sieve and rinse thoroughly under running, cold water.
Put the lentils in a saucepan, cover with cold water and cook until tender, this will take about 10 minutes. Then strain and put the lentils aside.

Finely chop the onion, parsley and garlic and sauté for 1 minute in a saucepan with 1 tablespoon of oil.

Add the lentils and fry briefly, add the tomato puree, salt, pepper, marjoram and paprika powder and pour in the vegetable broth. The lenses on low heat make the liquid is almost overcooked.

Ingredients for the paprika cream sauce

1 onion
1 clove of garlic
1 red pointed paprika
1 tablespoon tomato paste
1 teaspoon paprika powder
250 ml cream vegan
1 tablespoons flour or 1 tablespoon cornstarch
250 ml vegetable broth
salt and pepper
1 tbsp oil

Preparation paprika cream sauce

Cut the onion into small cubes, finely chop garlic, cut the peppers into very small pieces.

Fry the onion and garlic in 1 tablespoon of oil for one minute, add the Paprika pieces, tomato paste and paprika powder, salt and pepper and roast for another minute.
Then add vegetable stock and simmer with the lid closed until the Paprika pieces are soft.

Now mix the cream with the flour without lumps, add to the sauce and cook for another minute.

Ingredients for the pancakes

500 ml lupine milk or other vegetable milk (oats, soy, almond)
200 g of flour
Replacement for two eggs
pinch of salt
a shot of soda, or mineral water
oil

Preparing pancakes

Mix flour, salt and egg replacement mixture in a bowl, stir in the milk gradually with a whisk, the dough should have no lumps.

Now heat 1 tablespoon of oil in a nonstick skillet, add a ladle of dough to the hot oil, and pan back and forth until the dough is evenly distributed.

Heat the pancake over medium heat for about two minutes until it is golden brown, turn it gently and fry the other side also golden brown. Put the finished pancake on a plate and keep it warm.

You can turn the pancakes more easily if you do not make them too big.