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Soak the red lentils in water for at least 4 hours or overnight (preferably in the fridge). Rinse and drain very well before using.
Blend the soaked lentils with fresh water until you get a smooth batter.
Transfer to a bowl and mix in olive oil, vegetables, salt, pepper, and baking powder.
Heat a lightly greased non-stick pan over low-medium heat.
Pour about ½ cup batter, spread into a round, and cook covered for ~2 minutes until firm.
Flip, cook for another 2 minutes covered, then flip again and cook for an extra 1–2 minutes uncovered until fully cooked.
Repeat with the remaining batter.
Serve warm or cold with your favorite fillings or sides—these versatile, protein-rich pancakes are perfect anytime!