Cumin Lentils in Endive Leaves

Ingredients

• Lentils

  Mature seeds, cooked, boiled, with salt

  1 cup or 198g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Fennel seed

  Spices

  2 tsp, whole or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Nonfat greek yogurt

  Nonfat, plain

  4 oz or 113g

• Parsley

  Raw

  ¼ cup or 15g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  ¼ tsp or 2g

• Endive

  Raw

  ½ head or 257g

Directions

1. Rinse cooked or canned lentils in a colander and drain very well.
2. Warm a skillet over medium heat and dry-sauté the chopped shallots, stirring occasionally, until lightly charred at the edges, about 5 minutes. Transfer to a mixing bowl.
3. Add the fennel seeds, ground cumin, yogurt, and drained lentils to the bowl and stir until evenly combined. Fold in the chopped parsley and season with salt and pepper to taste.
4. Separate the endive leaves and spoon a heaping amount of the lentil mixture into each leaf. Garnish with a little extra chopped parsley, if desired, and serve.