Saffron Lentil Crepe Ribbons with Tomato-Almond Crumble

Ingredients

• red lentils1 cup
• all-purpose flour3/4 cup
• milk1 1/4 cups
• egg1
• saffron threadsa large pinch
• olive oil3 tbsp
• canned tomatoes, finely chopped1 cup
• almonds, chopped1/2 cup
• garlic, minced2 cloves
• parsley, chopped1/4 cup
• lemon juice1 tbsp
• salt1 1/4 tsp

Method

1. 1Simmer the lentils in salted water until tender, then drain well and season with lemon juice and a little olive oil.
2. 2Whisk the flour, milk, egg, saffron, and 1/2 teaspoon salt into a smooth batter and rest it for 10 minutes.
3. 3Cook thin crepes in a lightly oiled skillet, then stack them and slice into wide ribbons.
4. 4In another pan, sauté garlic in olive oil, add tomatoes and almonds, and cook until the mixture becomes thick and crumbly.
5. 5Toss the lentil mixture with parsley and a drizzle of olive oil.
6. 6Arrange the crepe ribbons on plates, top with lentils, and spoon the tomato-almond crumble over everything.
7. 7Serve immediately while the crepes are supple and warm.

Tips

• Let the batter rest so the saffron can bloom and the crepes cook more evenly.
• Keep the crepes thin; the dish works best when the ribbons feel delicate, not cakey.

Nutrition