Pancakes of Red Lentils with Parsley

Servings: 4
Prep time: 15
Cooking time: 15
  1. Dissolve the yeast in half a glass of warm water, then in a bowl add the flour to the yeast, adding more water if necessary to obtain a thick batter, add salt at the end. Keep warm and well covered.
  2. Stir the ginger and parsley to the lentils, then add them to the batter.
  3. Pour the batter by spoonfuls spaced in plenty of hot oil and cook the pancakes for 3-4 minutes. Drain on kitchen paper and sprinkle with a little salt at the end. Serve hot as an appetizer, during an aperitif or as a main dish, accompanied by a green salad.