Combine 2 cups cooked red lentils with 3 sliced green onions, 1 beaten egg, 2 tbsp flour, 1/2 tsp coriander, 1/4 tsp salt and 1/8 tsp ground chipotle pepper. Pan-fry heaping tablespoons of batter in oil until golden-brown on both sides. Serve with yogurt.
Quick Coconut Soup
Heat 2 tbsp each green Thai curry paste and butter with 1/2 tsp grated ginger in a pot. Add 3/4 cup red lentils and 3 cups water. Simmer until lentils are tender. Add a 540-ml can coconut milk and 1 tbsp chopped cilantro.