Vegan lentil pancakes with spiced and warming dahl recipe

Name: Vegan lentil pancakes with spiced and warming dahl recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 125 g split red lentils, rinsed; 2 tsp. vegetable oil; 1 tbsp. vegetable oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 5 cm piece fresh root ginger, peeled and finely grated; 1 green chilli, deseeded and finely chopped; 1 tbsp. garam masala; 1 tsp. turmeric; 300 g split red lentils, rinsed; 400 mL tin light coconut milk; 100 g baby spinach; 1 green chilli; 1 garlic clove; 1 tsp. ground cumin; 2 cm piece fresh root ginger, peeled; Small handful coriander; Small handful mint, leaves picked; Juice 1 lemon

Inspired by dosa, we’ve made these pancakes with the same type of lentil as used in the dhal. The green sauce is our version of the popular Indian coriander chutney, adding an incredible flavour boost.

By Georgie D'Arcy ColesPublished: 07 August 2025

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vegan lentil pancakes with spiced and warming dahl recipe

Lentils and spinach get cooked in wonderfully fragrant coconut milk and served with lentil pancakes for dipping. Drizzle over the green chilli chutney for a spicy kick or serve with mango chutney if you prefer!

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Cal/Serv:

584

Ingredients

For the pancakes

125 g split red lentils, rinsed
2 tsp. vegetable oil

For the dhal

1 Tbsp. vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
5 cm piece fresh root ginger, peeled and finely grated
1 green chilli, deseeded and finely chopped
1 Tbsp. garam masala
1 tsp. turmeric
300 g split red lentils, rinsed
400 ml tin light coconut milk
100 g baby spinach

For the green sauce

1 green chilli
1 garlic clove
1 tsp. ground cumin
2 cm piece fresh root ginger, peeled
Small handful coriander
Small handful mint, leaves picked
Juice 1 lemon

Directions

1. Step 1The day before you want to cook the pancakes (see GH TIP), empty the lentils into a medium bowl and cover with warm water. Leave to soak for 24hr (or at least 12hr) at room temperature.
2. Step 2For the dhal, heat the oil in a large pan over low heat and cook the onion for 10min, until softened. Stir in the garlic, ginger, chilli, garam masala, turmeric and a splash of water, and cook for 1min, until aromatic.
3. Step 3Add the rinsed dhal lentils, the coconut milk and 400ml water, increase heat and bring to the boil. Reduce heat and simmer for 30min, or until the lentils are fairly mushy. Stir in the spinach to wilt and check seasoning (it will take a fair amount of salt).
4. Step 4Meanwhile, for the pancakes, drain the soaked lentils and empty into a high-speed blender. Add 125ml water and a pinch of salt and whizz until smooth.
5. Step 5Heat .tsp oil in a large, non-stick frying pan over medium heat. Add . of the lentil batter, spreading it to cover the base. Fry for 2-3min per side, until golden. Transfer to a plate and set aside. Repeat to make 3 more pancakes.
6. Step 6Meanwhile, make the green sauce. In a clean high-speed blender, whizz all the ingredients with 50ml water, until smooth. Serve with the dhal and pancakes.

The 24hr soaking in warm water helps increase the digestibility of the lentils, but we’ve added a speedier alternative if you’re short on time. If you’re in a rush, soak the lentils for just 30min and add 1/2tsp baking powder and an extra 25ml water before whizzing.

For more tasty plant-based and vegan recipes, check out our favourite recipes.