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  • 1 cup Lentils
  • ½ cup vegetable broth
  • 1 tablespoon minced fresh ginger
  • ½ cup chopped onions
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon minced fresh jalapeño pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • Dash of cinnamon
  • Salt to taste
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced scallions
  • ½ cup plain yogurt
  • ¼ cup clarified butter

Soak lentils in warm water for 2 hours. Drain well. Combine drained lentils, vegetable broth, ginger, onions, garlic, jalapeño pepper, spices and salt in a food processor fitted with the metal blade. When well blended and frothy, pour into mixing bowl, Stir in cilantro, parsley, scallions and ¼ cup yogurt.

Heat griddle over high heat. Coat with a think layer of clarified butter. When griddle is hot, lower heat to medium-high and pour in enough batter to make a 5" pancake.

Cook until underside begins to brown. Turn and cook other side for an additional 2 minutes. Continue cooking until all batter is used up, keeping finished pancakes warm. Serve warm with a dollop of yogurt.