Recipe

Red Lentil Patties-vegetarian Meatballs Recipe

Add Step-by-Step Photos	Kutadkubilik / All my dishes 4 months, 1 week ago Red lentils, teamed up with bulgur (sometimes known as cracked wheat), are the main stars of this dish in a 2 to 1 ratio. Both ingredients have excellent nutritional value with their high protein and fiber content. These legume and grain counterparts... More Prep:45m Cook:5m Servings:6	Kutadkubili
	turkish red lentil recipe vegetarian meat balls without meat onion fine bulghur

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Ingredients

• 1 cup red lentils, uncooked

• 2 and 1/2 cups water

• 1/2 cup fine bulgur, uncooked

• 2 tablespoons extra virgin olive oil, plus more for drizzling

• 1 medium onion, finely diced

• 1 tablespoon tomato paste

• 1tbspoon red pepper paste

• 2tbspoon pomegranade molasses

• 2tbspoon lemon juice

• 1 teaspoon salt or more, depending on taste

• 1 tablespoon paprika, plus more for dusting

• 1 tablespoon ground cumin (or up to 2 tablespoons if you prefer)

• 1/2 cup flat leaf parsley, finely chopped

• ¾ cup fresh mint ,finely chopped

• 3 scallions, finely sliced

Directions

1. Wash the lentils in a large bowl until water runs clear. In a medium saucepan, bring water to a boil. Add lentils, and simmer until soft (but not overly mushy), about 15 minutes while stirring occasionally. Mix in bulgur; turn off the heat, cover the pot, and let it rest until the residual liquid is absorbed by the bulgur, about 15 minutes or longer.

2. While the lentils cook, bring a skillet to medium heat and with olive oil and saute diced onions until tender and translucent, about 8-10 minutes. Add in tomato paste; red pepper paste stir and turn off heat.

3. Use the resting time of the lentils mixture and onions cooking to chop scallions and parsley.

4. Once the lentils and bulgur are cooked, it should be moderately moist and not completely dry, like cookie dough. Add salt, onions, paprika, cumin,fresh onions, lemon juice ,pomegranade molasses and most of the parsley and scallions ,fresh mints into the mixture and stir to combine.

5. At this point, the lentil and bulgur mixture should resemble thick cookie dough when stirred. If it still seems too damp, add more bulgur and let the mixture rest longer. The bulgur should no longer be hard, but soft and melded in to the mix.

6. when the lentil-and-grain mixture is cool enough to handle, use your hands to knead it together. With a bowl of water at your side, wet your hands and mold the lentil and bulgur mixture into mini golf-ball sized balls (or any shape you prefer) and place on a platter. A tablespoon is a good amount for each ball. Garnish with remaining scallions and parsley and drizzle with good extra virgin olive oil ,the lettuce leaves and onions, then drizzle over the dressing..

Note Turkish red pepper paste is available from Turkish and Middle Eastern food stores.

Red lentils and bulgur can be purchased in bulk food bins, which are probably the least expensive. Sometimes they are also available in the international food aisle.

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Comments

otterpond 4 months, 1 week ago said:
I'm certain I would love this. I have it on my "Must Try" list. Thank you for the great post.

kutadkubilik 4 months, 1 week ago said:
This red lentil balls u guys will love it ı m sure about that:)

fishtrippin 4 months, 1 week ago said:
Your recipes even have my husband willing to try lentils. ( He's never had them and did't like the look of them. My dad made them often.) This has got to be good!

unicorn4 2 months, 1 week ago said:
Love this recipe, I did not make enough though. Will be making this dish again and again. Thank you.

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