Lentil Levivot

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)
• ¼ teaspoon cumin
• ⅛ teaspoon ground coriander
• Salt and freshly ground pepper to taste
• 2 large eggs
• ½ cup plain yogurt
• ¼ cup finely chopped cilantro or parsley
• ⅓ cup all-purpose flour
• Peanut or canola oil for frying

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    427 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 13 grams protein; 96 milligrams cholesterol; 54 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Heat oil in nonstick frying pan, and saute onion until translucent. Remove, and set aside.
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.
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.