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🍳 Crispy Lentil Waffles with Tomato, Cheese, and Wild Garlic Dip

440 kcal · 30 min · 4 servings

Ingredients

• 100 g red lentils
• 2 garlic cloves
• 50 g pine nuts
• 10 g wild garlic (2 handfuls)
• 4 tbsp olive oil
• salt
• pepper
• 100 ml milk (1.5% fat)
• 3 eggs (M)
• 1 tsp raw cane sugar
• 45 g rice flour (3 tbsp)
• 350 g cherry tomatoes
• 125 g mini mozzarella balls (1 pack)

Instructions

1. 1. Rinse the lentils in a sieve under running water.
2. 2. Place the lentils in a bowl and cover them with cold water.
3. 3. Let the lentils soak for one and a half hours.
4. 4. Drain the water and let the lentils drip dry well.
5. 5. Peel the garlic and chop it finely.
6. 6. Toast the pine nuts in a hot pan without oil over medium heat for three minutes.
7. 7. Remove the pine nuts from the pan and save a few pieces for decoration.
8. 8. Wash the wild garlic and shake it dry.
9. 9. Tear the wild garlic leaves into small pieces.
10. 10. Put the pine nuts, wild garlic, three tablespoons of olive oil, and three tablespoons of water into a tall beaker.
11. 11. Puree the mixture with a hand blender until creamy.
12. 12. Season the pesto with salt and pepper.
13. 13. Put the lentils and the milk into a blender.
14. 14. Puree the mixture until it is completely smooth.
15. 15. Add the eggs, sugar, rice flour, and two small pinches of salt.
16. 16. Blend everything into a uniform batter.
17. 17. Place the batter in the refrigerator for thirty minutes.
18. 18. Preheat your waffle iron.
19. 19. Lightly grease the waffle iron with some olive oil.
20. 20. Pour one small ladle of batter into the iron.
21. 21. Bake the waffle for two to three minutes.
22. 22. Repeat this step until the batter is used up.
23. 23. Wash the cherry tomatoes.
24. 24. Halve the cherry tomatoes.
25. 25. Let the mozzarella drip dry.
26. 26. Arrange the waffles on the plates.
27. 27. Distribute the tomato halves, the mozzarella, and the reserved pine nuts on top.
28. 28. Drizzle everything with the pesto.
29. 29. Grate some fresh pepper over it.

Nutrition per serving

• kcal: 440
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 27 g