Fast Guide to Producing Appetizing Green Lentil & Oat Crepe

Do you want to know ways to get through the week with healthful but satisfying meals that will make you feel good? This healthy, simple but tasteful Green Lentil & Oat Crepe recipe is the answer.

We hope you got benefit from reading it, now let's go back to green lentil & oat crepe recipe. To cook green lentil & oat crepe you need 22 ingredients and 0 steps. Here is how you do it.

To cook an extraordinary Green Lentil & Oat Crepe, here are the components required:

1. Prepare 200 gms of / 2 cups Yellow Lentils (also known as green gram dal or moong dal).
2. Prepare 50 gms of / 0.5 cups Whole Green Gram (moong).
3. Use 100 gm of / 1cup Oats.
4. Use 0.5 cups of Yoghurt / Curd - whisked.
5. Get 1 pc of Onion, finely chopped.
6. Get of Coriander Leaves few sprigs, finely chopped.
7. Take 1 inch of Ginger, grated.
8. Get 3/4 tsp of Cumin seeds.
9. Take 3/4 teaspoon of Red Chilli powder.
10. You need 1 tsp of fennel seeds.
11. Provide 2 tsp of Lemon juice.
12. Take As needed of - Salt.
13. Provide of Avocado Oil or Canola Oil for cooking.
14. You need of Optional.
15. Provide 50 gm of Spinach or Kale Leaves, finely chopped.
16. Prepare 2 of Green Chillis, finely chopped.
17. Prepare 1/2 teaspoon of Turmeric powder.
18. Prepare of To add protein.
19. Prepare 15 gms of hemp protein / pumpkin protein powder.
20. Provide of Equipment used.
21. Provide of Flat skillet, preferably cast iron.
22. You need of Flat spatula.

After readying the components, next you are good to make your appetizing Green Lentil & Oat Crepe by following the instructions below:

Green lentils, unlike their yellow and brown counterparts, hold on to their shape while cooking. In Madhur Jaffrey's green lentil curry, she infuses them with garlic, ginger, coriander, and cumin,. This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's Indian Cooking. Recipe can be doubled or tripled.

Recipe : Green Lentil & Oat Crepe

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