• Add the lentils to a mixing bowl and cover with water. Allow to soak overnight.
• Drain the lentils and add to a high-speed blender along with the water. Blend until you have a smooth batter.
• In a frying pan, heat ½ tablespoon of the oil over a medium-high heat. Add the carrot, garlic, smoked paprika, cumin and spinach, reduce the heat to medium-low and cook until softened (around 4-5 mins).
• In a large mixing bowl mix together the lentil batter along with the sautéed vegetables, lemon juice and salt (if adding).
• Heat a non stick frying pan over a medium-high heat. When hot add a drizzle of oil (or alternatively use a spray oil).

Large Crepe-Like Pancakes

• Pour around ¼ of the mixture onto the hot pan and spread it in a circular shape using the back of a spoon.
• Cook for 3 minutes on one side, then flip and cook for 2 more minutes on the other side.
• Remove pancake from the pan and repeat with the remaining mixture. Serve

Small Pancakes

• Add a tablespoon of the batter to the pan and use the back of your spoon to spread it out a little (to make them thinner) Repeat to fill the pan.
• Cook for around 2 minutes on each side (this will vary depending on the pan, heat and how thin your pancake is). You want to look for bubbles forming and your pancakes should be able to be flipped easily. 
• Remove pancakes from the pan and repeat with the remaining mixture. Serve