Rinse red lentils thoroughly. In a saucepan, combine them with water, bring to a boil, and simmer for about 15 minutes until soft.

Chop onion and garlic. Sauté onion in olive oil until translucent, adding garlic in the last minute.

In a blender, combine cooked lentils, sautéed onion, garlic, and cumin. Blend until smooth yet slightly chunky.

Heat a nonstick skillet, grease it lightly, and pour in ½ cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden.

Serve pancakes warm with optional toppings like yogurt or salsa.