Indian Stewed Lentils and Chickpeas

Happy Monday and welcome to a new week of trying to figure out what the heck to eat!!

With the baby, work, and the never ending pile of laundry, I’ve found myself a little pressed for time and a tad bit out of inspiration in the kitchen. I’m always looking for something quick yet satisfying, and obviously, minimal mess. This mama just cannot deal with dishes these days!

Enter this simple and elevated pantry staple meal sure to last you a couple of days for your quick lunch pleasure. With warm spices, filling lentils and chickpeas, and a refreshing dollop of Greek yogurt, this 10 minute meal is a great, balanced lunch on the go. Because let’s be honest, we could all use a little more time. Recipe below!

Persimmon Pancakes

Richelle
Prep Time 20 mins
Cook Time 13 mins
Total Time 9 mins
Course Breakfast
Cuisine Kosher, Sugar Free
Calories 1 kcal

Ingredients
  

  • 2 Hachiya persimmons completely soft and ripe
  • 2 eggs
  • 1/4 cup flour
  • 1/2 tsp baking powder
  • Dash of cinnamon

Instructions
 

  • Remove persimmon pulp from the skins with a spoon. Blend until smooth, will be a thick liquid consistency. In a bowl, beat two eggs well. Stir in persimmon, mix until we’ll combined. Add in flour, baking powder, and cinnamon. Mix until fully incorporated to form batter.
  • Heat pan over medium heat, and grease or spray with oil. Scoop 1/4 cup batter onto the pan. Flip once the bottoms have turned golden brown and firmed up (about 2 min) and cook about another 2 minutes on the second side.
  • Serve hot with or without syrup and enjoy!

Notes

*If using dried herbs, use 1 tsp for every tbs of fresh herb called for
** While this salad is best served fresh, it will last 3-4 days in the fridge for your continued enjoyment
Keyword Baby Led Weaning, Dairy Free, Fall, Persimmon, Sugar free

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating