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. Drain canned lentils, rinse and let drain well. Set aside.
2. Chop and dry-sauté the shallots without oil until slightly charred for about 5 minutes in a skillet. Remove form the heat and place them in a bowl. Add fennel seeds, cumin, yoghurt and lentils and stir to combine. Add the chopped parsley and season to taste with pepper and salt. Fill the cavity of the endive leaves with a heaping spoonful of the lentil dip and garnish with chopped parsley. Enjoy!