Red lentil and spinach crepes (chilla)

Steps

1. Soak the red lentils in water for 20 minutes, drain, then blend with 100 ml of water, cumin and salt into a thin batter.
2. Stir in the chopped spinach.
3. Cook thin crepes in a lightly oiled pan, 2–3 minutes per side.
4. Serve with diced tomato and a spoonful of soy yogurt.