Lentil Levivot

Name: 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); 1/4 teaspoon cumin; 18 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; 13 cup all-purpose flour; Peanut or canola oil for frying

12 ingredients

9 steps

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
18 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
13 cup all-purpose flour
Peanut or canola oil for frying

Directions

1

Heat oil in nonstick frying pan, and saute onion until translucent.
2

Remove, and set aside.
3

In a bowl, place lentils, rice, cumin, coriander, salt and pepper to taste, eggs, yogurt, cilantro and flour.
4

Fold in the onion, and mix well.
5

Set aside.
6

Heat a nonstick frying pan with a film of oil.
7

Take heaping tablespoons of mixture, and fry for a few minutes on each side.
8

Drain on paper towel.
9

Serve as is or with a dollop of labneh (strained yogurt), topped with a confit of onions and a sprig of cilantro.