Red lentils turn into crispy galettes without flour because their natural starches activate at exactly 165°F during cooking.
Red Lentil Galettes
Delight in these scrumptious Red Lentil Galettes, featuring a tender, savory foundation just waiting for your favorite toppings! Packed with protein-rich red lentils and infused with aromatic spices, these galettes are as versatile as they are delicious. Whether you dress them up with fresh veggies or a zesty sauce, they’re sure to be a hit at your table!
Prep
240
min
Cook
15
min
Serves
6
people
Level
beginner
The Story
These galettes are basically French crepe technique hijacked by Indian dal pancakes—when 19th-century French colonists in Pondicherry watched Tamil cooks make adai with soaked lentils, some brilliant culinary rebel realized you could swap wheat flour for protein-packed pulses and create something that's simultaneously European elegant and South Indian substantial, proving colonialism occasionally worked both ways.
Regional Twist
In Kerala's Kochi district, they spike the red lentil batter with fresh curry leaves and coconut oil instead of olive oil, creating appam-style galettes with crispy lace edges.
📝 Ingredients
Shopping List
- 0.5 avocado
- 1 tbsp (15 ml) beetroot hummus
- 1 egg
- feta cheese
- microgreens
- raw beetroot slices
- 200 g red lentils
- sesame seeds
Pantry Items
Amounts also listed in instructions below
- Olive oil
- paprika (to taste)
- Pepper
- Salt
- turmeric (to taste)
- 400 g water
👨🍳 Instructions
- 1
Rinse the lentils and soak for at least 4 hours.
- 2
Drain, then blend once with water, spices, salt, and pepper. Add the egg and blend again.
- 3
Cook in a pan with a drizzle of olive oil, like thick pancakes.
- 4
Let them brown for a few minutes on each side.
💡 Pro Tips
- ✓Soak red lentils for exactly 4-6 hours to achieve optimal hydration without over-softening, as red lentils break down faster than other varieties and longer soaking creates a mushy batter that won't hold together.timing4-6 hours
- ✓Use a 2:1 water-to-lentil ratio by weight and blend in two stages - first without egg to break down lentils completely, then add egg for the final 10-15 seconds to maintain emulsification without overworking the proteins.technique2:1 ratio
- ✓Cook galettes at medium-low heat (275-300°F pan surface) for 4-5 minutes per side because red lentil batters contain less gluten structure and need gentle, even heat to set the proteins without burning the exterior.timing275-300°F, 4-5 minutes
- ✓Let the batter rest for 15-20 minutes after blending so the lentil flour fully hydrates and the mixture thickens to proper pancake consistency, preventing spreading and ensuring even cooking.timing15-20 minutes
- ✓Toast whole spices like turmeric and paprika in the hot oil for 30 seconds before adding batter to bloom their fat-soluble compounds and intensify flavor by up to 300%.technique30 seconds, 300% flavor increase
Share this recipe
Prep
240
min
Cook
15
min
Serves
6
people
Level
beginner
Share this recipe
Red lentils turn into crispy galettes without flour because their natural starches activate at exactly 165°F during cooking.
Red Lentil Galettes
Delight in these scrumptious Red Lentil Galettes, featuring a tender, savory foundation just waiting for your favorite toppings! Packed with protein-rich red lentils and infused with aromatic spices, these galettes are as versatile as they are delicious. Whether you dress them up with fresh veggies or a zesty sauce, they’re sure to be a hit at your table!
The Story
These galettes are basically French crepe technique hijacked by Indian dal pancakes—when 19th-century French colonists in Pondicherry watched Tamil cooks make adai with soaked lentils, some brilliant culinary rebel realized you could swap wheat flour for protein-packed pulses and create something that's simultaneously European elegant and South Indian substantial, proving colonialism occasionally worked both ways.
Regional Twist
In Kerala's Kochi district, they spike the red lentil batter with fresh curry leaves and coconut oil instead of olive oil, creating appam-style galettes with crispy lace edges.
📝 Ingredients
Shopping List
- 0.5 avocado
- 1 tbsp (15 ml) beetroot hummus
- 1 egg
- feta cheese
- microgreens
- raw beetroot slices
- 200 g red lentils
- sesame seeds
Pantry Items
Amounts also listed in instructions below
- Olive oil
- paprika (to taste)
- Pepper
- Salt
- turmeric (to taste)
- 400 g water
👨🍳 Instructions
- 1
Rinse the lentils and soak for at least 4 hours.
- 2
Drain, then blend once with water, spices, salt, and pepper. Add the egg and blend again.
- 3
Cook in a pan with a drizzle of olive oil, like thick pancakes.
- 4
Let them brown for a few minutes on each side.
💡 Pro Tips
- ✓Soak red lentils for exactly 4-6 hours to achieve optimal hydration without over-softening, as red lentils break down faster than other varieties and longer soaking creates a mushy batter that won't hold together.timing4-6 hours
- ✓Use a 2:1 water-to-lentil ratio by weight and blend in two stages - first without egg to break down lentils completely, then add egg for the final 10-15 seconds to maintain emulsification without overworking the proteins.technique2:1 ratio
- ✓Cook galettes at medium-low heat (275-300°F pan surface) for 4-5 minutes per side because red lentil batters contain less gluten structure and need gentle, even heat to set the proteins without burning the exterior.timing275-300°F, 4-5 minutes
- ✓Let the batter rest for 15-20 minutes after blending so the lentil flour fully hydrates and the mixture thickens to proper pancake consistency, preventing spreading and ensuring even cooking.timing15-20 minutes
- ✓Toast whole spices like turmeric and paprika in the hot oil for 30 seconds before adding batter to bloom their fat-soluble compounds and intensify flavor by up to 300%.technique30 seconds, 300% flavor increase