Vegetarian · ALWAYS FREE
Red lentil crepes with cabbage & carrot
Soaked split red lentils blend into thin savory crepes filled with cumin-scented cabbage and carrot.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Rinse lentils briefly and drain, then combine with about 1 ⅔ cups (400 g) cold water in a covered container. Refrigerate at 40°F (4°C) or below for at least 4 hours until softened; use split lentils, not whole lentils. Blend all lentils and all remaining soak water with 2 g salt until completely smooth, stopping to scrape the blender. Do not taste raw batter.
- Cook onion in 20 g oil for 5 minutes. Add cabbage and carrot and cook 10–15 minutes, stirring, until tender and excess moisture evaporates. Add garlic and cumin for the last 2 minutes. Stir in lemon juice, remaining 2 g salt and pepper. Keep filling hot while cooking crepes.
- Heat an 8-inch (20 cm) nonstick skillet over medium heat. Use the remaining 10 g oil sparingly across eight crepes. Stir batter before each portion and divide all batter into eight equal portions, about 2 ⅝ oz (75 g) each. Pour and spread each into a thin 7-inch (18 cm) circle. Cook 3–4 minutes until the surface is set and edges release, flip and cook 2–3 minutes until no wet or raw center remains. Lower heat if edges brown before the center cooks.
- Stack cooked crepes under a clean cover to stay pliable. Divide all warm filling equally among them and fold in half. Serve two per person. Refrigerate leftovers within 2 hours, use within 3 days and reheat to 165°F (74°C). Extra soaking or slower batch cooking may extend the stated time.
Estimated nutrition
Per serving · 1 of 4- Calories
- 302 kcal
- Protein
- 14.1 g
- Total carbohydrate
- 44.6 g
- Total fat
- 8.9 g
- Total sugars
- 6.8 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Entire batter and filling divided into eight crepes, two per serving. Gluten-free/vegan/dairy-free depend on checked lentils, spices and cross-contact precautions. No yogurt, sauce or unlisted garnish included.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Red lentil crepes with cabbage & carrot: dry split red lentils; cold water for soaking; raw cabbage; raw carrot; onion; olive oil; ground cumin seed; garlic; lemon juice; salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Red lentil crepes with cabbage & carrot: dry split red lentils; cold water for soaking; raw cabbage; raw carrot; onion; olive oil; ground cumin seed; garlic; lemon juice; salt; ground black pepper. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Red lentil crepes with cabbage & carrot: dry split red lentils; cold water for soaking; raw cabbage; raw carrot; onion; olive oil; ground cumin seed; garlic; lemon juice; salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Dairy-Free: Complete ingredient review of Red lentil crepes with cabbage & carrot: dry split red lentils; cold water for soaking; raw cabbage; raw carrot; onion; olive oil; ground cumin seed; garlic; lemon juice; salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
