Lentil Levivot

Name: Lentil Levivot
Total time: 45 min
Yield: 20 levivot
Cuisine: jewish
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

By Joan Nathan

Total Time: 45 minutes
Rating: 4(5)
Comments: Read comments

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Ingredients

Yield:20 levivot

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

Ingredient Substitution Guide

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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.