Citrus-Scented Lentil Crepe Ribbons with Herbed Yogurt

Ingredients

• red lentils, rinsed1 cup
• water2 cups
• eggs2
• olive oil2 tbsp
• salt1 tsp
• ground cumin1 tsp
• plain Greek yogurt1 cup
• lemon zest and juice1 lemon
• dill, chopped2 tbsp
• mint, chopped2 tbsp
• cucumber, finely diced1
• feta, crumbled1/2 cup

Method

1. 1Simmer the lentils in the water until very soft, then drain any excess liquid.
2. 2Blend the lentils with eggs, olive oil, salt, and cumin until smooth and pourable.
3. 3Cook thin crepes in a lightly oiled skillet over medium heat, 1 to 2 minutes per side.
4. 4Mix yogurt with lemon zest, lemon juice, dill, mint, and a pinch of salt.
5. 5Fold cucumber and feta into the herbed yogurt.
6. 6Spread the filling over each crepe, roll into ribbons, and slice into angled pieces.
7. 7Serve chilled or at room temperature with an extra drizzle of olive oil.

Tips

• If the batter seems thick, add a spoonful of water until it flows like cream.
• Let the crepes cool slightly before filling so they stay flexible and neat.

Nutrition