• 4servings
  • 20minutes
  • 135calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. Red-Pepper Sauce

  2. 1 teaspoon canola oil

  3. 1/4 teaspoon ground cumin

  4. 1/4 teaspoon ground red pepper

  5. 1/4 teaspoon brown mustard seeds

  6. Pinch of turmeric

  7. 2 large sweet red peppers, chopped

  8. 2 tablespoons water

  9. Pinch of salt

  10. Lentil Blini

  11. 1/2 cup split back lentils

  12. 1/2 cup water

  13. 1/4 teaspoon salt

  14. Pinch of ground black pepper

  15. 1 tablespoon canola oil

  16. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. To make the red-pepper sauce: In a large no-stick skillet over medium heat, warm the oil. Add the cumin, ground red pepper, mustard seeds and turmeric. Sauté for 3 minutes, or until the mustard seeds begin to pop.

  2. Add the sweet red peppers, water and salt. Cook, stirring occasionally, for 4 minutes, or until the peppers are soft. Increase the heat to evaporate any remaining liquid. Place the mixture in a food processor or blender and purée until smooth. Set aside.

  3. To make the blini: Soak the lentils in water to cover for 2 to 4 hours. Drain. In a food processor or blender, purée the lentils until smooth. Continue to purée, gradually adding the water, until the mixture is the thickness of pancake batter. Add the salt and pepper.

  4. In a large no-stick skillet over medium heat, warm 1 teaspoon of the oil. Drop rounded tablespoonfuls of the batter into the skillet, allowing room for them to spread. Cook for 3 minutes per side, or until the blini are lightly browned. Transfer the blini to a plate to keep warm. Repeat to use the remaining 2 teaspoons oil and batter. (You should have aobut 16 blini, each 2 1/4" in diameter.)

  5. Divide the blini among 4 dinner plates and top with equal amounts of the sauce. Sprinkle with the cilantro.


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