1 Servings 5 min Cook
1 Cup Lentils
2 Tbsp chopped Shallots
2 Tsp, whole Fennel Seed
1 Tsp, ground Cumin
2/3 Oz Nonfat Greek Yogurt
1/4 Cup Parsley
1/4 Tsp Pepper
1/4 Tsp Salt
1/2 Head Endive
Drain canned lentils, rinse and let drain well.
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.