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Ingredientes
- 2 c. cooked lentils
- 1/3 c. crumbled feta cheese
- 1/4 c. finely minced onion
- 1 Tbsp. minced fresh dill weed
- 1 x clove garlic chopped
- 1/2 tsp grated lemon peel
- 1/4 tsp pepper
- 12 x egg roll skins 7-inch squares
- 2 Tbsp. water
- 2 tsp extra virgin olive oil
- 1/4 c. warm water
Direcciones
- 1. Combine lentils, feta, onion, dill, garlic, peel and pepper in medium mixing bowl. Set filling aside.
- 2. Cut 6-inch circle from each eggroll skin. (Use inverted 1 1/2 pint mixing bowl as template.) Cover eggroll skins with plastic wrap to prevent drying.
- Place 2 Tbsp. filling on bottom half of 1 circle, 1/4 inch from edge.
- 3. Brush edge lightly with water. Fold top half over, pressing with fingers to seal. Bring corners together, overlapping slightly. Brush lightly with water to seal. Keep pot stickers covered.
- Repeat with remaining filling and eggroll skins.
- 4. Spray 12-inch nonstick skillet with nonstick vegetable cooking spray.
- Heat oil in skillet over medium heat. Add in pot stickers.
- Cook for 2 to 3 min, or possibly till bottoms of pot stickers are light golden. Add in warm water. Cover. Reduce heat to medium-low.
- Simmer for 8 to 10 min, or possibly till water boils off and bottoms of pot stickers are golden. Serve hot with dollop of plain yogurt, if you like.
- Notes: Pasta filled with lentils and feta with yogurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 35 | 13% |
| Total Fat 3.96g | 5% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 98mg | 4% |
| Potassium 629mg | 18% |
| Total Carbs 39.58g | 11% |
| Dietary Fiber 19.7g | 66% |
| Sugars 1.91g | 1% |
| Protein 17.8g | 28% |
