Vegan Omelette

Ingredients

• 1/3 cup red lentils (ground into flour (see instructions))
• 2 1/2 tbsp tapioca flour ((see notes))
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 1/4 tsp smoked paprika
• 1 pinch of Kala namak and turmeric
• 2/3 cup water
• 1/2 medium onion (chopped)
• 1 small pepper (chopped)
• 1/3 cup mushrooms (chopped)
• 2-3 tbsp of fresh herbs like parsley
• Oil (to fry)

Instructions

1. 1

   Watch the video in the post for visual instructions.Heat about 1-2 teaspoons of oil in a skillet and add the onion, bell pepper, and mushrooms. Saute for a few minutes until the veggies are softened, then turn off the heat.

2. 2

   Meanwhile, grind 60 grams of red lentils (or split mung beans) in an electric coffee/spice grinder (or high-speed blender) until it's flour. You can also use store-bought lentil flour or mung bean flour. Chickpea flour works too.

3. 3

   Combine all dry ingredients (ground lentils, tapioca flour, salt, black pepper, cumin, smoked paprika, Kala namak, and turmeric) in a medium-large bowl and stir until combined.

4. 4

   Add the water and stir with a whisk. Also, add the cooked veggies and fresh herbs (I used parsley), and stir again with a spoon.Allow the batter to sit: Allowing the batter to sit for 5-10 minutes helps create a better consistency. It's not necessary though, but if you have the time, leave it for an extra few minutes.

5. 5

   Heat a few teaspoons of oil in a skillet (use the same that you used to saute the veggies, just wipe it clean with a tissue) and pour in half of the batter once the oil is hot.

6. 6

   Spread it evenly with a spoon and let the omelette cook over medium heat for about 3-4 minutes, then flip it over with a spatula (pancake turner) and cook the other side for a few minutes.

7. 7

   Repeat this process with the other omelette, serve, and enjoy!