Red Lentil Omelet
Ingredients
Metric
100 g red split lentils
240 ml water
½ tbsp olive oil for frying
Salt & Spices:
1 tsp onion powder
½ tsp garlic powder
½ tsp ground cumin
¼ tsp salt
Filler:
2 medium tomatoes, diced
1 medium avocado, diced
2 tbsp fresh parsley
½ tbsp apple cider vinegar
¼ tsp salt
Optional Garnish:
⅛ tsp black salt (Kala Namak)
⅛ tsp ground black pepper
US
½ cup red split lentils
1 cup water
½ tbsp olive oil for frying
Salt & Spices:
1 tsp onion powder
½ tsp garlic powder
½ tsp ground cumin
¼ tsp salt
Filler:
2 medium tomatoes, diced
1 medium avocado, diced
2 tbsp fresh parsley
½ tbsp apple cider vinegar
¼ tsp salt
Optional Garnish:
⅛ tsp black salt (Kala Namak)
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME10 minutes
TOTAL TIME20 minutes
Steps
1Rinse red split lentils under running water. Add rinsed red split lentils, salt and spices to a blender.
2Add water and blend until smooth to make the batter. Set aside.
3Add diced tomatoes, diced avocado, parsley, vinegar and salt to a mixing bowl.
4Mix to combine and set aside.
5Preheat a non-stick frying pan and reduce heat to medium. Lightly coat or spray with olive oil and pour ½ of the batter into the pan. Fry for 2 minutes.
6Carefully flip it over and fry for another 2 minutes. Repeat with the rest of the batter.
7Transfer the omelet to a plate and load with ½ of the tomato avocado mix. Repeat with the other pancake.
8Fold then sprinkle with black salt and freshly ground black pepper. Serve hot.
Nutritional Info
Makes 2 portions
350 Calories per portion
15g protein
43g carbohydrates
9g fiber
15g fat
350 Calories per portion
15g protein
43g carbohydrates
9g fiber
15g fat
High in Vitamins B2, B3, B5, B6, Folate, A, C, E, K
High in Copper
High in Manganese
High in Potassium
High in Copper
High in Manganese
High in Potassium
