Provençal pancake with lentils

Name: provençal pancake with lentils
Total time: 30 min
Yield: 4
Ingredients: 1 business suit egg pancake mix; 125 gram smoked bacon cubes; 2 tablespoon olive oil; 2 stem celery; 1 yellow bell pepper; 2 clove garlic; 1 teaspoon Provencal herbs; 400 gram lentils; 1 tablespoon balsamic vinegar; 125 gram tomato Tapenade; 125 gram olive tapenade

Ingredients

1 business suit egg pancake mix
125 gram smoked bacon cubes
2 tablespoon olive oil
2 stem celery
1 yellow bell pepper
2 clove garlic

1 teaspoon Provencal herbs
400 gram lentils
1 tablespoon balsamic vinegar
125 gram tomato Tapenade
125 gram olive tapenade

Directions

Prepare the pancake batter according to the instructions on the packaging. Fry the bacon cubes in a dry, hot frying pan.
Add the olive oil and fry the celery, pepper, garlic and the Provençal herbs for about 3 minutes. Scoop the lentils with the balsamic vinegar through the vegetable mixture.
Always pour a ladle of pancake batter onto some of the vegetable mixture and brown the pancakes on both sides. Cut into points and serve with tomato or olive tapenade.