Rinse red lentils under cold water until the water runs clear. In a saucepan, combine lentils with water and bring to a boil. Reduce heat to low and simmer for about 15 minutes until tender.

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté for 5–7 minutes until translucent. Add minced garlic in the last minute.

Drain lentils and transfer to a blender. Add sautéed onions, garlic, and cumin powder. Blend until smooth yet slightly chunky.

Heat a nonstick skillet and lightly grease with olive oil. Pour ½ cup of lentil batter onto the skillet and cook for 3–4 minutes until bubbles form. Flip and cook for an additional 2–3 minutes until golden brown.

Transfer pancakes to a plate and serve warm with yogurt or sour cream.