Green asparagus with lentils and poached egg -
Spinach and lentil pancakes with a tomato/coriander salsa
Ingredients (for 4 people)
250 gr Lentils
100 ml Milk
2 Eggs
50 gr Spinach
100 gr Flour
2 tbs Tomato paste
1 tbs Baking soda
½ ts Cumin
100 gr Tomato 10x10
15 gr coriander
2 tbs Olive oil
2 tbs Balsamic vinegar

Preparation method

  1. Add in a blender 125 gr of lentils , milk , eggs , spinach , flour , tomato paste , baking soda and cumin, blend until you have a smooth dough.
  2. Take a large pancake pan and heat it, make 3 or 4 pancakes with a table spoon and fry them on both side for 2 – 3 min..
  3. Mix the tomatoes with the rest of the lentils and add the coriander, olive oil and balsamic vinegar.  Season well with salt and pepper.


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