Vegan Recipes for Everyday Meals

Red Lentils Omelet / Savory Pancake Recipe

Before I’ve transitioned to a vegan diet, one of the most common dinners that I used to have was an omelet and a salad (usually along other condiments and bread). Since the transition, I’ve explored and developed many vegan omelets recipes that I love which I will probably share in the future. I’ve recently started making this recipe and I find it to be one of the tastiest versions of a vegan omelet. These vegan lentils omelets are very nutritious and full of protein and I bet you and your family will love to have it for dinner.

Please note: you will probably need a strong blender like the Vitamix to prepare this recipe as weaker blenders cannot create a smooth enough mixture from red lentils.

Ingredients for 8 medium omelets:

Must haves:

1 cup of red lentils – washed
1 cup of water
1/2 tsp salt
1/2 tsp baking powder

Olive oil for frying.

Optional – for flavor:

Small bunch of parsley
1 glove of garlic
3 TBS nutritional yeasts – will add nutritional values as well as egg yolk flavor
1 shallot
1/2 tsp Kala namak – a salt with a taste and a smell of sulfur – will give the omelet an egg like taste

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Directions:

1. Place the lentils, water, clove of garlic, nutritional yeasts, salt, half of the parsley and Kala Namak in the blender container and blend for about 2 minutes until very smooth and creamy. It is better to put the lentils and water first, when you start preparing the ingredients for this recipe so the lentils will soak in water for few minutes. Add the other ingredients as you have them ready.

2. Pour the mixture into a bowl, add the chopped shallot, chopped other half of the parsley and the baking powder. Taste the mixture to see if it is salty enough for your taste, I like it less salty than others.  Mix well.

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3. Preheat a nonstick pan on a medium heat, add some olive oil. Using a ladle put from the mixture in the pan and fry from one side for about 2-3 minutes until the top part is slightly dry.

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4. Flip the omelets using a flexible flip turner, the omelet should be slightly brown. Fry the other side of the omelet for additional 2 minutes.

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5. Transfer the omelets to a plate lined with paper towels. It is ready.

Serve warm or eat cold a day after in your sandwich or lunch box. I suggest to serve it with fresh raw salads, tahini, hummus, olives and bread.

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5.0 from 4 reviews
Red Lentils Omelet / Savory Pancake Recipe
 
Prep time
Cook time
Total time
 
Serves: 8 Medium
Ingredients
Must haves:
  • 1 cup of red lentils - washed
  • 1 cup of water
  • ½ tsp salt
  • ½ tsp baking powder
  • Olive oil for frying.
Optional - for flavor:
  • Small bunch of parsley
  • 1 glove of garlic
  • 3 TBS nutritional yeasts - will add nutritional values as well as egg yolk flavor
  • 1 shallot
  • ½ tsp Kala namak - a salt with a taste and a smell of sulfur - will give the omelet an egg like taste
Instructions
  1. Place the lentils, water, clove of garlic, nutritional yeasts, salt, half of the parsley and Kala Namak in the blender container and blend for about 2 minutes until very smooth and creamy. It is better to put the lentils and water first, when you start preparing the ingredients for this recipe so the lentils will soak in water for few minutes. Add the other ingredients as you have them ready.
  2. Pour the mixture into a bowl, add the chopped shallot, chopped other half of the parsley and the baking powder. Taste the mixture to see if it is salty enough for your taste, I like it less salty than others. Mix well.
  3. Preheat a nonstick pan on a medium heat, add some olive oil. Using a ladle put from the mixture in the pan and fry from one side for about 2-3 minutes until the top part is slightly dry.
  4. Flip using a flip turner, the omelet should be slightly brown. Fry the other side of the omelet for additional 2 minutes.
  5. Transfer to a plate lined with paper towels. It is ready.
Serve warm or eat cold a day after in your sandwich or lunch box. I suggest to serve it with fresh raw salads, tahini, hummus, olives and bread.

 

13 Comments

  1. MammaQuail

    Looks fantastic!

  2. Tony

    Made that yesterday. It was so easy to make with the vitamix. Such a quick and delicious solution for a weekday dinner.

    Thank you!

    Tony

  3. Sophie

    Wow, what a great idea.

  4. Lenka

    Great idea, I’ll try it :-).

  5. Olga

    Tried these multiple times, yummy and very easy to make/flip. Thank you for the great recipe.

    • Guy Mugrabi

      Thank you for your feedback Olga.

      Guy

  6. Debbie

    Do you need a Vitamix to blend the lentils? I tried soaking mine overnight and my blender still wouldn’t make a smooth batter.
    🙁

    • Guy Mugrabi

      Hi Debbie,

      If your blender doesn’t work so well, I’d suggest to buy a lentil/ chickpea flour at an Indian store and use that. Or grind the dry lentils in a spice grinder to a flour before use.

      Guy.

  7. Leigh

    Do you have to cook the lentils first?

    • Guy Mugrabi

      Hi Leigh,

      No. No cooking of the lentils is needed. If you don’t have a blender that can blend it smooth enough, you can use lentil/chickpea flour instead.

      Guy

  8. irina dalah

    I just made this for the family dinner: my son wanted omelets and his twin sister is vegan. In order to please everyone I looked up a vegan omelet on the internet.
    I liked your recipe best since I don’t like ready made chickpea and lentils flour: they have a bitter-hot taste we don’t like.
    so I used both red and black lentils; I didn’t add any yeast; I sauteed some baby spinach, cherry tomatoes and sweet potato cubes before I added the mashed lentils (the same as I did with the egg omelet).
    It was so tasty, everyone ate from the vegan omelet, and more than half of the egg one was left over 🙂
    it was so tasty, that my other daughter who is gluten free like me, wanted this as the wrap base for the school day lunch!
    all in all, one of the best recipes around! thank you for sharing! you explained everything so well, it was very easy to make adjustments and replacements!!
    I’ll try with fried onions and italian herbs next. And after that, mushrooms, brocolli and toasted chia and pumpkin seeds…. 😉
    again, thanks for sharing!!

    • Guy Mugrabi

      Thank you Irina for your comment. I’ve never used black lentils in this omelette and I’m definitely going to try it!

  9. Becky

    These are so easy to make and so tasty! Thank you so much for sharing this recipe! I find they don’t stick to the pan, unlike the chickpea flour omelettes I normally make. I think I may switch over to making these all the time instead! Thanks again!

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