Ingredients Serves 6
- 1 onion
- 1 bunch parsley
- 7 sprigs green onion
- 1/2 lemon
- 2 cups red lentils
- 1 cup fine bulgur
- 4 tbsp tomato paste
- 1 tbsp red pepper
- 1 tsp cumin seeds
- 2 tsp salt
- 5 lettuce leave for garnish
Peel and finely cut the onion. Chop up the parsley and green onion. Squeeze the juice out of 1/2 lemon.
Wash the lentils thoroughly until the water is transparent. Place into pan, pour 4 cups of water and bring to a boil on high heat.
Then reduce heat to simmer and cook covered for 15 minutes.
Add the bulgur, stir well, cover with a lid and cook for additional 2 minutes. Turn off the heat and leave the pan covered to let the bulgur expand for 15 minutes. Check the lentil-bulgur paste - it should be quite thick. If it's not, heat it up over the minimum heat and allow the excessive liquid to evaporate, keep stiring.
In a frying pan heat up the oil over medium heat, saute the onion for 3 minutes, then add the tomato paste and cook for further 5 minutes, stiring frequently.
Combine the lentil paste with tomato-onion mix, add the salt, cumin, red pepper and toss to mix. Add the chopped green onion and parsley, mix all well.
Take one tablespoon paste and shape it into oblong rounded shape. You will get about 35-40 pieces. Serve them on a layer of lettuce leaves, sprinkle with the lemon juice and garnish with the lemon slices.