Directions:
- Melt butter in saucepan.
- Stir in flour and cook over low to medium heat stirring until roux turns tan.
- Add milk in a thin stream, stirring briskly to keep lumps from forming.
- When this bechamel sauce is very thick, season with salt and remove from heat to cool.
- Add lentils and mix well.
- Traditionally, fry by tablespoon in 1 or deeper hot (350F) oil until golden or about 1-2 minutes, turning once. I prefer light oil in non stick or cast iron fry pan.
- Drain on absorbent paper and dust with sea salt.
- Serve at once.
- Serves 4 as meal or make as appetizer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.99 Kcal (590 kJ) | ||
| Calories from fat | 61.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Cholesterol | 14.1mg | 5% | |
| Sodium | 208.81mg | 9% | |
| Potassium | 168.25mg | 4% | |
| Total Carbs | 15.49g | 5% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 4.56g | 9% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 64.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 185.61 Kcal (777 kJ) | ||
| Calories from fat | 80.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 10% | |
|---|---|---|---|
| Cholesterol | 18.56mg | 5% | |
| Sodium | 274.9mg | 9% | |
| Potassium | 221.5mg | 4% | |
| Total Carbs | 20.4g | 5% | |
| Sugars | 2.56g | 8% | |
| Dietary Fiber | 4.29g | 13% | |
| Protein | 6.01g | 9% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 8% | |
| Calcium | 85.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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