Lentil Soup with Savoury Pancakes

I’m loving lentils right now! I tried to make a soup with them and it turned out to be delicious, and pairing them with some savoury pancakes turned out to be a great combination!

To make this I used:

1 onion
2 carrots,
2 cloves garlic,
2 tomatoes
2 cups lentils
3 cups water
1/2 cup spinach
1/2 cup parsley
2 tablespoons of tomato paste
Salt and Black Pepper


In a large pot, heat oil over medium heat. Add onions, carrots, and parsley; cook and stir until onion is tender.
Stir in garlic, and parsley and cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Add the tomato paste, and reduce heat, and simmer for at least 1 hour.
Season to taste with salt and pepper.

To make the pancakes I used:

3/4 cup milk
1 cup whole grain flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 tablespoon melted butter
1/2 teaspoon salt
1/4 cup parsley
1/2 cup spring onion
1 egg


Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into mixture. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Add the parsley and spring onion and allow the mixture to “rest” for fifteen minutes.
Heat a large skillet over low heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until each side has browned.
Flip the other side, and cook until browned on the other side.



I’d love to see you try this recipé!
Try it and let me know!


22 thoughts on “Lentil Soup with Savoury Pancakes

      1. Does the butter give a different flavor or texture? I always use light olive oil, but think about using butter instead for a richer flavor.


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