This recipe was a total fluke. I was craving carbs but trying desperately to eat healthy. I'm glad I attempted it though because now it is one of my favourite meals! The lentil pancakes would also be delicious served with a dollop of creme fraiche and a small spoonful of caviar or a slice of smoked salmon.

ingredients:

	1 red, 1 yellow and 1 green pepper, cut into quarters, seeds removed
	1 small Italian eggplant, sliced lengthwise
	about 12 small cremini mushrooms, cleaned but left whole
	about 12 grape tomatoes
	1 medium sized onion, skin removed and cut into quarters
	2 tablespoons extra virgin olive oil
	salt and pepper
	4 ounces quick cook red lentils
	1 stalk celery, chopped
	1 onion, chopped
	1 carrot, chopped
	2 cloves garlic, chopped
	1 teaspoon dried thyme
	2 bay leaves
	1 egg
	¼ cup flour
	1/8 cup bread crumbs
	¼ teaspoon baking powder
	1/8 cup table cream
	1 shallot, minced
	¼ cup pine nuts
	salt and pepper
	2 tablespoons grated parmesan cheese
	2 tablespoons light vegetable oil or safflower oil

directions:

1. Toss peppers, eggplant, mushrooms, tomatoes and onion in oil, salt and pepper. Roast on an indoor or outdoor grill. Set aside.

2. In a medium sized sauce pan, combine the lentils, celery, onion, carrot, garlic, thyme and bay leaves.

3. Cover with water and set over medium-high heat. Bring to a boil and then turn heat down to low and simmer until lentils and veggies are soft - about 20 minutes. Add more water or a few tablespoons of veggie or chicken stock if necessary.

4. Toast pine nuts in a pan on the stove over medium heat - just browning them slightly.

5. Remove bay leaves from lentil/vegetable combination - if you added too much fluid drain it off now. Puree in food processor or blender, along with the egg, flour, bread crumbs, baking powder and cream until almost smooth. Transfer to bowl and add minced shallot, toasted pine nuts, parmesan, salt and pepper.

6. Put 1 tablespoon of the oil in a large skillet and turn the heat to medium. A minute or two later, drop large spoonfuls of the batter into the skillet and cook as you would pancakes, 3 or4 minutes per side. Keep the pancakes warm in a low over (200 degrees F) as you finish the rest (batter makes about 12 pancakes that are approximately 3.5" in diameter).

7. When the pancakes are done serve with chopped roasted vegetables, more grated parmesan, salt and pepper and a simple balsamic dressing.

after-thoughts:

Balsamic Vinaigrette
1 ½ teaspoons good dijon mustard
pinch freshly cracked black pepper
pinch kosher salt
1 tablespoon balsamic vinegar
½ cup high quality extra-virgin olive oil
Whisk together all ingredients except for the oil. Slowly stream in oil while continuing to whisk ingredients to emulsify.

recipe origin: A Domestic Goddess Original

Filed under:   Main Courses   Side-Dishes & Salads

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