Lentil Balls

Method5 steps

1. 1

   Step 1: Rinse and drain the red lentils (1 cup). Put them in a saucepan with the measured three cups cooking water and bring to a boil.

   Uses 1 cup red lentils · 3 cups water · Water for rinsing red lentils

2. 2

   Step 2: Boil about 10 minutes until lentils are fully cooked and fall apart, with some liquid remaining. The author suggests about 1/2 inch (1.5 cm) liquid over the lentils, an approximate pan-dependent cue. Remove from heat while still hot, stir in fine bulgur (1 cup) and leave to hydrate and cool. Continue only when the bulgur is tender and the mixture is cool enough to handle.

   Boil Lentils · 10 minUses Red lentils and measured cooking water · 1 cup fine bulgur

3. 3

   Step 3: Heat olive oil (3 tbsp) in a separate pan. Cook finely chopped onions (2) about 3 minutes. Add tomato paste (1 tbsp), sweet red-pepper paste (1 tbsp), red-pepper flakes (1 teaspoon), cumin (1 teaspoon) and black pepper (1/2 teaspoon) and cook another 2 minutes.

   Cook onion3minutes, then spices2minutes · 3 minUses 3 tbsp olive oil · 2 onions (finely chopped) · 1 tbsp sweet red pepper paste · 1 tbsp tomato paste · 1 teaspoon red pepper flakes · 1 teaspoon cumin · 1/2 teaspoon black pepper

4. 4

   Step 4: Combine the cooled lentil-bulgur mixture with the cooked onion-paste mixture, chopped spring onion (1/2 bunch) and parsley (1/4 bunch) and the listed salt (1 teaspoon). Knead until evenly mixed.

   Uses Cooled cooked lentil and hydrated bulgur mixture · Cooked onion tomato-pepper paste and spices · 1/2 bunch of spring onion (finely chopped) · 1/4 bunch of parsley (finely chopped) · 1 teaspoon salt

5. 5

   Step 5: Take walnut-sized portions and shape into short cylinders. Arrange on a platter and repeat until all the mixture is shaped. Serve with optional romaine leaves and lemon slices.

   Uses Seasoned lentil-bulgur mixture · Romaine lettuce leaves for serving, optional · Lemon slices for serving, optional