Red Lentil Kibbeh

Lentils are a great way of feeding the family on a budget. Lentils have incredible health benefits and nutrients, packed with protein. They are great flavor absorbents, hard to overcook and tastes better the next day

INGREDIENTS

2 cups Red Lentil, washed

2 Onions medium, chopped finely

1/2 bouquet Fresh Parsley, chopped finely

1 1/2 cups Fine Bulgur, wash and drain

1 tbsp Pepper or Chili Pepper

1 tbsp. Paprika

1 tbsp. Cumin

4 & 1/2 cups of Water, boiled

1/2 cup Olive Oil

1 tbsp. Salt

To Garnish

Fresh Parsley, finely chopped

Lettuce shells, small leaves

INSTRUCTIONS

In a casserole, bring the water to a boil, stir in the lentils, and season with salt. Cover, and lower the heat for the lentils to simmer for about 20 minutes or until they turned into a creamy paste.

Season and leave it to rest

Remove the casserole from the heat, and stir in the Burghul, cumin, pepper paste, and paprika. Cover and leave it for the ingredients to adhere and the Bulgur to absorb all the liquid (about 35-40 minutes)

Past the 25 minutes

Meanwhile, fry the onions in preheated oil until golden, and chop the parsley.

Add the fried onions and parsley into the lentil casserole and mix all very well with a wooden spoon. Move all the culinary preparation into a salad bowl and leave it to cool at room temperature.

Prepare to serve

With a tablespoon, and hands dipped in cold water, scoop from the Lentil Kibbeh 1 tbsp. at a time and squeeze gently lengthwise. Place them gradually on the serving plate.

Garnish and serve

Decorate with lettuce shells around them, and sprinkle with fresh parsley.

Serving

To be consumed cold with a salad.