Step 1

Cover the red lentils with water and soak overnight. Then drain the lentils, add to a blender along with 200 ml of fresh water and salt and blend until smooth.

Step 2

Heat a little oil in a non-stick pan. Then pour a portion of batter into the pan and spread evenly to form a circle. Once the surface is no longer runny, carefully flip the pancake and cook the other side (depending on the size and thickness of the pancake, it will take about 3-4 minutes per side).

Step 3

Repeat the process with the remaining batter until all the pancakes are cooked.

Step 4

Heat the oil in a skillet or pan and cook the mushrooms for about 3 minutes. Then flip and cook for another 2-3 minutes.

Step 5

Add the garlic and sauté for 1 minute. Then add tamari, stir and continue cooking for a minute until the mushrooms are nice and golden brown. Season with a little pepper to taste.

Step 6

Spread the lentil pancakes with some hummus. Then top with spinach and garlic mushrooms. Garnish with sprouts and parsley if desired and serve.

Step 7

Enjoy!