Red Lentil & Bulgur Bites

Name: Red Lentil & Bulgur Bites
Total time: 75 min
Yield: 4 servings
Ingredients: 90 g Dried red lentils; 70 g Fine bulgur; 350 ml Water; 70 g Onion; 1.5 tbsp Olive oil; 20 g Tomato paste; 0.5 tsp Ground cumin; 0.5 tsp Paprika; 0.5 tsp Salt; 20 g Scallions; 10 g Fresh parsley; 60 g Lettuce; 1 whole Lemon

Soft red-lentil and fine-bulgur bites with tomato, cumin and fresh herbs, served on lettuce with lemon.

75 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Dried red lentils90 g
Fine bulgur70 g
Water350 ml
Onion70 g
Olive oil1.5 tbsp
Tomato paste20 g
Ground cumin0.5 tsp
Paprika0.5 tsp
Salt0.5 tsp
Scallions20 g
Fresh parsley10 g
Lettuce60 g
Lemon1 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (bulgur).

Method

Soften the lentils

Rinse the lentils in a sieve. Put them in a small saucepan with 300 ml of the measured water. Bring to a boil, reduce to a gentle simmer and cook partly covered for 15–20 minutes, stirring near the end, until the lentils have collapsed into a loose thick porridge. If the pan dries before they soften, add some of the remaining 50 ml water. Do not drain.

Hydrate the bulgur

Take the pan off the heat and stir in the fine bulgur. Cover and leave for 20 minutes. The bulgur should be tender and the mixture firm enough to hold its shape. If it still feels gritty, stir in any remaining measured water while hot, cover for 5 more minutes, then spread in a mixing bowl to cool for 10 minutes.

Cook the seasoning

While the bulgur stands, peel and finely dice the onion. Heat the oil in a small pan over medium-low heat and soften the onion for 7–8 minutes. Stir in the tomato paste, cumin, paprika and salt for 1 minute. Scrape into the lentil mixture and mix well.

Shape and serve

Wash and dry the scallions, parsley, lettuce and lemon. Finely chop the scallions and parsley; cut the lemon into wedges. Once the mixture is cool enough to handle, work in the herbs with a spoon, then shape into 12 small oblong bites using clean lightly damp hands. Arrange on the lettuce and serve three per person with lemon to squeeze over. Refrigerate if not serving promptly, and refrigerate leftovers within 2 hours for up to 2 days.

Use fine bulgur, not coarse bulgur or couscous. These are soft hand-shaped bites, not crisp fried croquettes; the lentils bind them without egg.

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