At the moment, I am trying to eat well (well, mostly good and varied!) despite the confinement, and with products that I can easily find around me. I love pajeon and bindae-tteok, two Korean pancakes. The first one is made with flour and the second one with yellow mung beans. I gave you a recipe for it a while ago(see HERE). I figured it must work with coral lentils too. This is the case and the result is delicious. With just chard and onions, the whole thing makes a crispy and fluffy pancake, naturally vegan and gluten-free, but above all simple to make with products that are easily found. You can of course use chard, chopped carrots, broccoli, corn etc. instead.