Lentil Levivot
- Total Time
- 45 minutes
- Rating
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Ingredients
- 3tablespoons extra virgin olive oil
- 1cup diced onion
- 1cup cooked lentils (½ cup uncooked)
- 1cup precooked rice (any kind will do)
- ¼teaspoon cumin
- ⅛teaspoon ground coriander
- Salt and freshly ground pepper to taste
- 2large eggs
- ½cup plain yogurt
- ¼cup finely chopped cilantro or parsley
- ⅓cup all-purpose flour
- Peanut or canola oil for frying
Nutritional analysis per serving (20 servings)
142 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 111 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in nonstick frying pan, and saute onion until translucent. Remove, and set aside.
- Step 2
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.
- Step 3
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.
Private Notes