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Cook the lentils according to the package instructions and drain them in a sieve.
Stir together with mustard and 1 tbsp oil, then season with the salt and pepper.
Mix the different types of flours with a pinch of salt in a bowl.
Stir 250 ml of lukewarm water with agave nectar, yeast, and yoghurt until smooth and stir together with the flour using the double beater attachment to form a thick batter. Cover and let the batter rise for about 45 minutes, then stir the batter again.
Heat a coated pan. Add 1 tbsp of oil for each blini and bake the blinis in it one after the other over medium heat.
Season the sour cream with salt and pepper. Add some sour cream and lentils to each blini. Sprinkle the herbs on top and serve warm, immediately.
Cook the lentils according to the package instructions and drain them in a sieve.
Stir together with mustard and 1 tbsp oil, then season with the salt and pepper.
Mix the different types of flours with a pinch of salt in a bowl.
Stir 250 ml of lukewarm water with agave nectar, yeast, and yoghurt until smooth and stir together with the flour using the double beater attachment to form a thick batter. Cover and let the batter rise for about 45 minutes, then stir the batter again.
Heat a coated pan. Add 1 tbsp of oil for each blini and bake the blinis in it one after the other over medium heat.
Season the sour cream with salt and pepper. Add some sour cream and lentils to each blini. Sprinkle the herbs on top and serve warm, immediately.
