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Provençal pancake with lentils
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Ingredients
Directions
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Prepare the pancake batter according to the instructions on the packaging. Fry the bacon cubes in a dry, hot frying pan.
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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.
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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.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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