Lentil Kibbeh
Ingredients
The mixture
-
1
cup
red lentils, rinsed
-
1 ½
cups
fine bulgur wheat
-
2
tablespoons
olive oil
-
1
medium
onion, minced
-
1
medium
red bell pepper, cored and minced
-
1
teaspoon
ground cumin
-
1
teaspoon
paprika
-
½
teaspoon
crushed red pepper flakes
-
½
teaspoon
cayenne pepper
-
2
tablespoons
tomato paste
-
6
stalks
green onions, finely chopped
-
½
cup
fresh parsley, finely chopped
-
Juice of 1
lemon
-
1
teaspoon
salt
For serving
-
Chopped romaine lettuce
-
Fresh lemon juice
-
Plain yogurt
Instructions
- Boil water and lentils for 7 minutes until most water is absorbed.
- Add bulgur wheat, cover, and cook on low for 15 minutes, stirring occasionally.
- Remove from heat and let cool.
- In a skillet, heat olive oil and sauté onion and red pepper for 3 minutes.
- Add spices and tomato paste, stir in water, and cook for another 5 minutes.
- Combine lentil mixture and onion mixture in a bowl and let cool completely for about 30 minutes.
- Stir in green onions, parsley, lemon juice, and salt to taste.
- Preheat oven to 400°F and line baking sheets with parchment paper.
- Form mixture into balls and place on baking sheets.
- Bake for 15-20 minutes until golden brown.
- Serve with romaine, lemon juice, and yogurt.
Nutrition Facts (estimated)
Servings
6 servings
Calories
73
Total fat
1g
Total carbohydrates
13g
Total protein
3g
Sodium
15mg
Cholesterol
0mg
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