Vegane Linsenpfannkuchen mit Cashew-Soße

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Zubereitung

1. 1

   Soak red lentils in 500 ml water for 2 hours, then drain.

2. 2

   Separately soak cashews in water for 2 hours, then drain.

3. 3

   Blend lentils with 250 ml water, salt and olive oil until smooth.

4. 4

   Heat a pan with a little vegetable oil and fry the pancakes, re-oiling the pan between batches.

5. 5

   For the sauce, blend soaked cashews with lemon juice, 30 ml water, 75 ml water, garlic and salt until creamy.

6. 6

   Serve pancakes warm with the cashew sauce; store leftover sauce in a jar in the fridge.