These slightly spicy, red lentil and bulgur wheat balls are seasoned with parsley and lemon juice. They are a classic Turkish starter enjoyed by vegans and meat-eaters alike.
8 people made this
180g red lentils
100g bulgur wheat
3 tablespoons olive oil
7 spring onions, finely chopped, or more to taste
1 1/2 tablespoons tomato puree
1/2 bunch parsley, minced
1/2 lemon, juiced
1 1/2 teaspoons dried chilli flakes
1 teaspoon ground cumin
1 teaspoon salt
Method Prep:25min › Cook:15min › Ready in:40min
Combine water and red lentils in a saucepan; bring to the boil. Reduce heat and simmer until water is absorbed, about 10 minutes. Stir in bulgur wheat and remove saucepan from heat. Cover and let stand until bulgur absorbs the residual moisture, about 5 minutes.
Heat olive oil in a pan over medium heat. Cook and stir spring onions until softened, 3 to 5 minutes. Stir in tomato puree; cook for 2 to 3 minutes.
Combine red lentil mixture and onion mixture in a large bowl. Add parsley, lemon juice, dried chilli flakes, cumin and salt; knead by hand until evenly distributed.
Shape mixture into small logs or round balls and arrange on a plate. Cover with cling film to prevent the tops from drying out. Serve on top of lettuce leaves.