Start by rinsing 1 cup of red lentils under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water to a boil, then add the rinsed lentils. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the lentils are soft and mushy.

While the lentils are cooking, chop 1 medium onion and mince 2 cloves of garlic. In a skillet over medium heat, add a splash of olive oil and sauté the chopped onion for about 5 minutes. Add the minced garlic for the final minute.

Once the lentils are cooked, drain them if there’s excess water. Combine the cooked lentils, sautéed onion, garlic, and 1 teaspoon of cumin in a blender. Blend until you achieve a smooth yet slightly chunky consistency.

Heat a nonstick skillet over medium heat, lightly greasing it with olive oil. Pour ½ cup of the prepared batter into the skillet for each pancake. Cook for about 3-4 minutes until bubbles start to form.

Once all your savory red lentil pancakes are cooked, stack them on plates and serve warm with tops such as yogurt, fresh herbs, or salsa.