LENTIL LEVIVOT

Lentil Levivot image

Provided by Joan Nathan

Categories dinner

Time 45m

Yield 20 levivot

Number Of Ingredients 12

Ingredients

3 tablespoons extra virgin olive oil
1 cup diced onion
1 cup cooked lentils (1/2 cup uncooked)
1 cup precooked rice (any kind will do)
1/4 teaspoon cumin
1/8 teaspoon ground coriander
Salt and freshly ground pepper to taste
2 large eggs
1/2 cup plain yogurt
1/4 cup finely chopped cilantro or parsley
1/3 cup all-purpose flour
Peanut or canola oil for frying

Steps:

Heat oil in nonstick frying pan, and saute onion until translucent. Remove, and set aside.
In a bowl, place lentils, rice, cumin, coriander, salt and pepper to taste, eggs, yogurt, cilantro and flour. Fold in the onion, and mix well. Set aside.
Heat a nonstick frying pan with a film of oil. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towel. Serve as is or with a dollop of labneh (strained yogurt), topped with a confit of onions and a sprig of cilantro.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 101 milligrams, Sugar 1 gram, TransFat 0 grams