Green Curry Lentil Crepes with Yogurt Sauce

This is a fun entree or party food. The crepes are dryer and more sturdy than french crepes and can stand up to being a finger food.

For the Crepes:
1 C brown rice flour
1 C tapioca flour
4 eggs
1/2 C rice milk
plenty of pepper
1 tsp salt

Mix these in a blender. Scrape the sides of the blender pitcher and blend again to remove lumps and fully incorporate all the flour.

Heat crepe pan or skillet to medium high. Oil the skillet with a high temperature friendly oil like sesame, grape seed, or coconut oil. Pour about 1/3 C batter onto pan and rotate quickly to make a thin layer of batter over crepe pan. Flip when the crepe looks dry. If your crepes are thin enough, you do not need to cook them on both sides.

For the Curry Lentil Filling:
2 Cups cooked lentils, drained and rinse
2 TB green curry powder or paste
2 handfuls baby spinach

In a food processor, blend the lentils with the curry seasoning. Green curry is a blend of chili powder, green chili, ginger, garlic, cumin, lemongrass, and salt. You can make your own or buy a mix. There are many good green curry blends made from organic and fair trade spices.

Heat seasoned lentil mash over medium heat, stirring frequently. When it is heated through, remove from heat and stir in spinach. The spinach will wilt into the lentil mash. It may be easier to add the spinach in batches rather than all at once.

For the Yogurt Sauce:
I really cheated on this one. I just blended 1/3 C plain yogurt with a few squirts sriracha. You can use chili powder and salt to season your yogurt if you ran out of sriracha. But you should probably just go get more sriracha.

To Assemble:
Fill crepes with 3 TB lentil and spinach curry mix. Roll tight. Either cut into finger-food length and serve with yogurt on the side as a dipping sauce OR leave the crepes long and drizzle yogurt sauce over them for an entree presentation.

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Split Lentil Crepes with Dijon Sauce

There are tons of ways to make crepes without using regular flour. Beans, legumes, and peas make a great protein source and bind crepes together splendidly. Add grilled chicken and asparagus for a perfect high-protein, high-fiber meal.

For the crepes:

1 1/2 Cups split lentils (any color will do, I like red lentils)
1 1/2 Cups filtered water
5 eggs
1/2 Cup rice flour
3 TB herbs (tarragon or herbs de provence are delicious with the mustard sauce)
1 tsp salt
1 TB black pepper

Soak lentils in water in your blender for about 30 minutes. Add eggs, flour, and herbs. Blend until smooth.

Heat crepe pan with olive oil or butter. Swirl batter through pan to thinly coat. Cook 3 minutes then flip and cook for 2 minutes. This batter will make about 12 crepes.

Crepes can be made ahead and frozen or refrigerated. Reheat in the oven covered.

Dijon Sauce

2 TB rice flour
2 TB olive oil
2/3 Cup water

4 TB Dijon mustard
3 TB red wine vinegar
juice of 1 lemon

Make a roux with the oil and flour. Add liquids and mustard. Whisk rapidly. Serve immediately.

Creamy Split Lentils

This is great to serve as a side dish to any Indian style main course. It’s also a great way to prepare lentils for kids, just adjust the chili powder to their taste. For some kids, that may be doubling the chili powder!

1 Cup split lentils
1 Cup chopped onion
2 TB olive or vegetable oil
2 TB butter (or quality vegan butter substitute)
1 tsp salt (to help onions sweat)
1 tsp cumin
1 tsp chili powder
2 tsp fresh grated ginger
3+ cloves garlic minced

1 1/2+ Cups filtered water

Add onion, fats, salt, and seasonings to a small stock pot. Brown over high, stirring constantly until onion begins to caramelize. Stir in lentils. Coat in spiced oil by stirring vigorously. Stir in water. Scrape bottom of pan with wooden spoon to release all the browned flavors from the pan.

Reduce heat to medium low, cover, and simmer for 20 minutes or until lentils are soft. Stir occasionally. Split lentils will cook quickly and break apart. The texture is very smooth and creamy without adding dairy.

Serve with naan bread or over rice.

Lentils and Rice

This is an easy side dish that matches any main. This is a huge recipe that many of you will want to divide in half for regular sized families. If you have teenagers, then this sized batch is for you.

1 small yellow onion

5 TB olive oil

3 Cups rice

6 Cups broth

1 TB each: ground coriander, granulated garlic, cumin, and oregano

1 tsp saffron

salt and pepper to taste

2 Cups cooked or canned lentils, drained

Saute onion in oil for 5 minutes until onion is translucent and begins to caramelize. Add rice. Stir to coat evenly. Add broth and seasonings. Cover and reduce heat to simmer. Simmer for 25 minutes or until all the liquid is absorbed. Stir in lentils. Cover and let rest with heat off for 5 minutes.

A great side dish to fish, chicken, or grilled veggies.

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