These days, I'm always on a quest to add more protein to my diet. It's not an easy task for a pregnant vegetarian to get the to the requisite approx 60 grams of protein per day (that's according to my small frame). I try to eat eggs every morning, a greek yogurt at some point in the day, tons of cheese, quinoa, tofu, lentils, beans and milk, but I am often falling short.
I made these lentil pancakes using this recipe, but modified it to exclude carrots & coconut (just according to my own taste!). I served the pancakes with my family's famous cilantro chutney, and made a soup to top it off.
The soup started out as a corn and tomato soup, but I added celery, chillies, and 1/2 cup of tofu (instead of heavy cream) for creaminess and protein. I topped it off with mint leaves and fresh black pepper.
Delicious & nutritious. YUM.