Spiced Lentil Pancake Wraps and a Brace of Book Reviews

Pancake Wraps with Dhal

It’s pancake day and having just eaten the most delicious pancake wraps with spiced lentil dhal, I would urge you all to try something a little different today. The recipe I adapted comes from a rather special book from fellow blogger Dannii Martin, Hungry Healthy, Happy.  I’m also reviewing another fabulous book from fellow Cornish blogger Jane Sarchet, Secret Kitchen, Southwest England. Read on for my recipe and the two book reviews.

Secret Kitchen, Southwest England by Jane Sarchet

Last year Jane had the arduous task of travelling around the South West of England seeking out the best places to eat and buy great food – a tough call, but someone has to do it. As the name suggests, the venues all have something a bit special or ‘secret’ about them. From tiny cafes, to restaurants, pubs, bakeries, markets and cookery schools, you’re sure to find something you weren’t aware of before.

It’s a proper guide book. By that I mean it’s easy to find your way around and look up places that are nearby or where you might want to travel. It has an index too. The first part is divided into counties: Cornwall, Devon, Dorset, Bristol & Bath and Somerset. This is where you will find a selection of independent restaurants, cafés and pubs that offer something a little bit different. There is then a section on Delis, Bakeries & Suppliers. which has a map with the venues marked. Farms, Markets & Street Food follows.  A section on Cookery Schools comes next and the book finishes with a handful of Foodie Towns. Or, I should say, almost finishes. There are a couple of handy pages right at the back that give best venues for specifics such as ‘value’, ‘vegan food’ ‘gorgeous views’ and a host of other useful categories.

Secret Kitchen

Of course I immediately dived into the Cornwall section and lo, I found an entry to the appropriately named Secret Garden Café in Truro. In our charming capital Truro, really? How could I possibly call myself a tea shop connoisseur and not have known about this one? It’s mostly vegetarian food too and from Jane’s description, it sounds right up my street. On the opposite page is a vegan cafe in Falmouth. I’ve heard about it from several quarters now and the book confirmed that I really need to get myself down there.

The book is illustrated with stunning photography, all taken by Jane herself. Every entry has at least one picture and many have more. The book should come with a warning though; the lavish photographs not only make you feel hungry, but create a burning desire to jump in the car and head off to one of the venues immediately.

I’ve always wanted to do a tea shop guide and if I had, I’d probably have come up with a slightly different selection, but there’s no way I’d have been able to take such beautiful photographs. This is a must have book for anyone who’s interested in food and loves the South West. Thanks Jane for a whole heap of new food destinations to explore.

Published by Secret Seeker, ISBN 9781910992067, it has a RRP of £15. Jane blogs at The Hedge Combers.

Hungry Healthy Happy by Dannii Martin

Dannii’s book is a result of a very personal story – a story of weight gain followed by weight loss and a complete change of diet and lifestyle. This is not a book about dieting, no, it’s one about eating healthily and enjoyably. The full title of the book says it all Hungry Healthy Happy: how to nourish your body without giving up the food you love.

By taking regular exercise and cooking meals from scratch, rather than relying on heavily processed foods and take outs Dannii has maintained her ideal weight. The recipes in this book are not weird or faddy, they include some of our nation’s favourites. With a few tweaks, Dannii has made them less fat and carbohydrate laden. Recipes for comforting shepherd’s pie and macaroni cheese include cauliflower to reduce the carbohydrate load. Likewise protein rich quinoa is used to make sushi rather than white rice and courgetti is used rather than spaghetti to serve with the bolognese. Each recipe comes with a nutritional breakdown of calories, protein, carbohydrates, fat, fibre and sodium per serving.

Hungry Healthy Happy

For those of us with a sweet tooth, (qui moi?) there is plenty to keep us happy, with banana bread, lemon squares and even chocolate chip cookies. Maple syrup replaces refined sugar and coconut oil is used instead of butter. Having made many similar sweet treats myself, I know how delicious they can be. Green smoothies sit alongside luxury hot chocolate and avocado and poached egg alongside chocolate hazelnut spread. 

Whilst the recipes feature quite a lot of meat, I’ve found quite a few vegetarian and vegan recipes I want to try. Quinoa bean burgers and portobello mushroom pizzas are high up on the list as is the refreshing sounding Japanese noodle salad. Many of the meat recipes, such as sausage casserole and moussaka can easily be adapted to use vegetarian ingredients.

Although, I’m not convinced by the use of fat free or reduced fat milk and yoghurt in the recipes, I was pleased to see that most of the ingredients used are wholefoods. When flour or bread are used, for instance, they’re wholemeal. There are plenty of fruit and vegetables present and nearly everything is homemade, including sauces and dressings.

As well as giving helpful pointers on how to lose and maintain weight, the book includes several useful tips on how to eat well for less. Dannii stresses that eating healthily doesn’t have to be expensive or time consuming. Money saving ideas include, buying in bulk, eating seasonally and buying cheaper brands. A two week meal planner, complete with nutritional breakdown for each day is a handy tool that may help people get started on their own healthier lifestyle. The bulk of the book is of course, the recipes and these are divided into the following chapters: Breakfasts, Snacks and treats, Light Meals and Lunches, Hearty Main Meals, Side Dishes, Desserts, Drinks. 

The photographs, taken by Jacqui Melville, are bright, clear and enticing. I was pleased to see that every recipe had a photograph. I like to be inspired by food and whilst the recipes are the most important part, pictures are one of the main ways this happens for me. I know I’m not alone.

All in all, this is a really well put together, useful and motivational book. It has lots of interesting recipes and ones you could happily live off most of the time. It’s a keeper and somehow, I will find a place for it on my overcrowded book shelves.

Published by Jacqui Small, ISBN 9781910254370, it has an RRP of £20. Dannii blogs at Hungry Healthy Happy.

As soon as I saw spicy lentil tacos in Dannii’s book, I knew I’d have to try them and soon. Dhal is one of my all time favourite foods. This is an adaptation of Dannii’s recipe, but that should be no surprise to regular readers who know I’m incapable of following anything exactly. I decided to go with pancakes rather than tortilla wraps as I had a load of kefir in need of using up and I thought pancakes might work very well as a substitute. They did. I threw everything into my Optimum ThermoCook to make the pancakes, but I’ve also given the instructions on how to make them by hand.

I don’t use garlic and onion powder, so I couldn’t make up Dannii’s taco spice mix, but I do have a freezer full of our chillies, so I used one of those. I also added a carrot. I had some rocket in the fridge, so used that instead of lettuce and I also made up my own tomato salsa as I had a couple of fresh tomatoes to hand. The guacamole I substituted with slices of avocado.

As I suspected from Dannii’s recipe, the result was excellent. They really hit the spot on a miserable blustery day, being warming, filling and very, very tasty. CT and I ate them for lunch on Sunday and were satisfied for the rest of the day.

Spicy Lentil Pancake Wraps
Serves 4
Warm pancake wraps make a good lunch or dinner time change from tortilla wraps, especially when filled with rocket, spiced lentils, tomato salsa and avocado.
Write a review
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Spiced Lentil Dhal
  1. 225g split red lentils - soaked for at least an hour if possible.
  2. 2 tbsp olive oil
  3. 1 large onion - finely chopped
  4. 1 large organic carrot - scrubbed and diced
  5. 2 cloves garlic - finely chopped
  6. 1 tsp cumin seeds
  7. 1 hot red chilli (seeds removed) - finely chopped
  8. 1 tsp smoked paprika
  9. 1 scant tsp oregano
  10. 1/4 tsp sea salt
Tomato Salsa
  1. 2 large tomatoes
  2. 1 shallot
  3. 1 clove garlic
  4. a few sprigs of parsley or coriander
  5. a squeeze of lime juice
  1. 300ml kefir
  2. 1 tbsp pumpkin seed oil (or 2 of olive oil)
  3. 2 large free range eggs (I used duck eggs)
  4. 170g (6oz) wholemeal flour
  5. 1/4 tsp sea salt
  6. a little olive oil for frying
To assemble
  1. 1 bag of rocket (or salad greens of choice)
  2. 1 ripe avocado - sliced
Spiced Lentil Dhal
  1. Fry the onion in a large pan with the olive oil over a moderate heat for a couple of minutes. Add the carrots and fry for a further couple of minutes or so. Add the garlic and cumin seeds and stir.
  2. Give the lentils a thorough wash in several changes of clean water.
  3. Add to the onions together with the chilli, paprika and oregano. The salt is best left until the end as it can lengthen the cooking process.
  4. If the lentils were previously soaked, just cover slightly with water. More will be needed if unsoaked. Cover and simmer for 10-15 minutes, checking the water situation occasionally. You don't want the lentils to dry out, but also don't want them to be too wet, so add any additional water cautiously.
  5. When the water has been absorbed and the lentils are soft, add the salt, stir and turn off the heat.
Tomato Salsa
  1. Blitz all the ingredients in a food processor or blender, until everything is finely chopped, but not smooth. I used the chop function on my Optimum ThermoCook.
  1. Either throw everything into a blender & blitz for 30 seconds, or place the dry ingredients in a bowl and slowly whisk in the wet ingredients until everything is combined and the batter is smooth. I used the smoothie function on my Optimum ThermoCook.
  2. Lightly coat a non-stick frying pan with olive oil and heat it to a moderate level. Pour in enough batter to just coat the pan (you should be able to get 8 pancakes out of this amount).
  3. Cook for 2-3 minutes until the batter no longer looks wet. Turn the pancake over and cook on the other side.
  4. Place on a plate and keep warm in the oven until all the pancakes are cooked.
  5. Place some rocket down the centre of a pancake, spoon over a little dhal, add a tsp or two of tomato salsa and finish with a couple of avocado slices. Fold the pancake over and repeat with the others.
  1. You don't need to soak split red lentils before cooking, but it does reduce the cooking time and makes them more digestible. It also makes them easier to wash
  2. If you cook pulses with a bay leaf or two or a bit of seaweed, it's meant to make them more digestible.
  3. If you're using organic carrots, keep the skin on as that is where much of the nutrients reside.
Adapted from Spiced Lentil Tacos in Hungry Healthy Happy by Dannii Martin
Tin and Thyme http://tinandthyme.uk/
Tea Time Treats LogoI’m sending these pancake wraps off to Karen at Lavender and Lovage for Tea Time Treats which is all about Pancakes, Hotcakes and Waffles this month. Visit Janie at The Hedge Combers for last month’s round-up.



Meat Free MondaysThis also goes to Jac at Tinned Tomatoes for Meat Free Monday – it makes for a very satisfying meal.



Simply EggcellentAnd with the two gorgeous duck eggs, I’m hoping Dom over at Belleau Kitchen will approve the pancake wraps for Simple Eggcellent.

Other reviews of the books you might like:

The post contains affiliate links. Buying through a link to the Optimum Thermocook will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.


  1. Nadia

    9th February 2016 at 1:51 pm

    The pancakes with lentil filling look delicious! What an amazing idea using lentils in a wrap! 😀

    • Choclette

      9th February 2016 at 2:25 pm

      Isn’t it just Nadia. I don’t think I’d ever have thought of it, but it works brilliantly.

  2. Platter Talk

    9th February 2016 at 2:21 pm

    I would never have thought to combine lentils with pancakes!

    • Choclette

      9th February 2016 at 8:25 pm

      Well it was a new combination for me too, but it worked superbly 🙂

  3. Roz Goodgame

    9th February 2016 at 2:56 pm

    both great sounding books – i have Danniis too and have been cooking from it this week, loving it so far. those lentil wraps look so fab!

    • Choclette

      9th February 2016 at 7:23 pm

      We’ve just had more of the lentils for supper tonight Roz – so good 🙂

  4. Sherri @ Watch Learn Eat

    9th February 2016 at 3:12 pm

    Love your twist on the taco recipe to make these spiced lentil pancakes! Dannii’s book sounds amazing! I’m trying to eat less processed food myself! The Southwest England food guide also sounds amazing! I wish I could visit all of those places – maybe some day! 🙂

    • Choclette

      9th February 2016 at 7:24 pm

      Thanks Sherri. Both books are really good and I wish I could visit all of the places in the South West book too.

  5. The Food Hunter

    9th February 2016 at 3:27 pm

    two great books and a yummy recipe

    • Choclette

      9th February 2016 at 7:31 pm

      Yes, it’s very exciting to have blogging friends produce such good books.

  6. Dorothy at Shockingly Delicious

    9th February 2016 at 3:51 pm

    I am ready to try these new-to-me lentil pancakes!

    • Choclette

      9th February 2016 at 7:32 pm

      We’ve just had some more for supper they were just as delicious – feeling rather full now 😉

  7. Gloria @ Homemade & Yummy

    9th February 2016 at 4:05 pm

    What a great way to use lentils. They are so nourishing and awesome…love it!

    • Choclette

      9th February 2016 at 7:33 pm

      I adore lentils, they are one of my favourite foods, but this is the first time I’ve ever had them with pancakes.

  8. Laura

    9th February 2016 at 5:12 pm

    Ooh, I thought they were dosa for a minute, but yours/Dannii’s recipe looks even simpler…and sounds like a great book too!

    • Choclette

      9th February 2016 at 7:37 pm

      One day I shall make dosa. I haven’t had one for years. These were delicious nonetheless and I’d never have had the idea if it wasn’t for Dannii’s book.

  9. Dannii @ Hungry Healthy Happy

    9th February 2016 at 5:57 pm

    Thanks so much for the lovely review. I am glad you enjoyed the lentils 🙂

    • Choclette

      9th February 2016 at 7:38 pm

      Really enjoyed the lentils Dannii. We’ve just had them again for supper. The revelation is eating them with avocado – it’s such a fab combination. Thank you such a great idea.

  10. torviewtoronto

    9th February 2016 at 7:10 pm

    lovely post, delicious combination

    • Choclette

      9th February 2016 at 7:39 pm

      Thank you. It really is a good combination and I’ve just had it again for supper 🙂

  11. Janie

    9th February 2016 at 7:26 pm

    Choclette, thank you so much for such a lovely review 🙂
    Janie x
    PS You’re going to LOVE that vegan place in Falmouth – that was the most memorable meal out of my entire trip, and you know how much I enjoy eating meat 🙂

    • Choclette

      9th February 2016 at 7:41 pm

      Thanks Janie. Wow, it must be a good place for you to recommend it so highly. Must get myself down to Falmouth.

  12. Nayna Kanabar

    9th February 2016 at 9:15 pm

    You have reviewed the books well. I love the pancake idea served with lentils , must have tasted great.

    • Choclette

      10th February 2016 at 8:02 am

      Thanks Nayna. They were really delicious and we had them again last night for Pancake Day.

  13. Dzoli

    10th February 2016 at 6:53 am

    It is so tempting when you see title as secret kitchen..dont we all want to know those secrets. It is amazing how much new things are happening with food. Great recipe your pancake wrap

    • Choclette

      10th February 2016 at 8:04 am

      You are so right. I feel I need to visit every food outlet in the book now 😉

  14. Angie@Angie's Recipes

    10th February 2016 at 3:55 pm

    I love the idea of using red lentil as the wrap filling. It looks so delicious and healthy as well.

    • Choclette

      10th February 2016 at 6:54 pm

      It really is delicious Angie and very satisfying too – especially at this time of year when it’s cold and wet outside.

  15. Olivia @ Olivia's Cuisine

    10th February 2016 at 7:20 pm

    What a creative recipe! Love it!

    • Choclette

      10th February 2016 at 8:17 pm

      Thank you Olivia, it’s certainly a very tasty recipe 🙂

  16. Rachel Cotterill

    11th February 2016 at 1:16 pm

    Nice to have something a bit different for pancake day! 🙂 I really like the sound of the Secret Kitchen book, I might have to pick that up before the next time we head down your way.

    • Choclette

      11th February 2016 at 2:39 pm

      Ah yes Rachel. I think that might be right up your street. The pancakes were delicious, but I’m sort of feeling like I missed out on the sweet ones!

  17. Sus // roughmeasures.com

    12th February 2016 at 8:54 am

    I need to get my hands on Jane’s book! Loving Dannii’s although I’ve yet to test out any recipes yet. These lentil wraps sound like a good twist, mI’m also a massive dahl fan!

    • Choclette

      16th February 2016 at 11:54 am

      Yes, Jane’s book would be a good one for you Sus, though I’m sure you’ve got the whole Bath area sussed. The dhal pancakes were super scrummy.

  18. Chris @thinlyspread

    14th February 2016 at 3:42 pm

    Oh I love this combination – inspired! Two books added to my ‘must read’ list 🙂

    • Choclette

      16th February 2016 at 11:45 am

      Thanks Chris. You might find the Secret Kitchen a particularly useful one for your South West travels.

  19. Kate - gluten free alchemist

    14th February 2016 at 10:24 pm

    I love a good savoury pancake and love a good lentil dahl, so these sound like a perfect meal to me!
    We had savoury oat pancakes on pancake day…. stuffed full of leek and mushroom. Reckon they would have been lovely with lentils too!
    Great book reviews…… If I head down your way, I will have to check out Janie’s book. Does she include places that cater gluten free at all?

    • Choclette

      15th February 2016 at 8:06 pm

      I’ve made pancakes with leeks and mushrooms before and can attest they are delicious too. There is a symbol for GF in the entries, if appropriate, but not a specific list of them. In my experience most places now offer at least one GF option, usually several.

  20. Helen @ Fuss Free Flavours

    22nd February 2016 at 12:44 pm

    Hoe did I miss the pancakes made with Kefir? I have to try that now I have a starter!

    • Choclette

      22nd February 2016 at 2:20 pm

      Kefir is pretty much interchangeable for anything you’d use buttermilk for, so it’s great in bread, scones, cakes – need I go on.

  21. Nayna Kanabar

    25th February 2016 at 11:19 am

    We have a savoury pancake in Gujarati cuisine called pudla , we make them with chick pea flour. I read your post on kefir and I am intrigued , I will have to research it more and get a starter.

    • Choclette

      25th February 2016 at 6:47 pm

      I’ve made chickpea pancakes Nayna, but they were based on the French / Italian ones rather than Indian. Will have to look into those. Gram flour makes fab pancakes. Would be interested to know what you think of the kefir.

  22. Dom

    27th February 2016 at 12:00 pm

    ooooh, so many many books to choose from, I can’t decide. Maybe I need them all? And those pancakes, yes please!!! I very rarely make savoury pancakes but I do love them, I need to make more. Thanks for the inspiration and thanks for linking to Simply Eggcellent xx


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