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red lentils tomato puree bulgur wheat light olive oil onion dill fresh parsley chilli flakes ground black pepper garlic salt lemon
Viewed: 34 - Published at: 4 years agoIngredients
- 180 g (6.3oz) red lentils
- 4 tbsp tomato puree
- 100 g (3.5oz) bulgur wheat
- 100 ml (3.5fl oz) light olive oil or sunflower oil
- 1 onion, chopped finely
- 1 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh parsley, adjust to taste
- 1 pinch dried chilli flakes, adjust to taste
- 1 pinch ground black pepper
- 2 garlic cloves, crushed
- 1 tsp salt
- 1 lemon, juice only
- 1 cos lettuce and extra green salad leaves
Method
- Put the lentils and 500ml water in a pan and bring to the boil.
- Cover and simmer gently for 15 minutes or until the lentils are cooked but still holding their shape keep checking so that they dont overcook.
- Turn off the heat and stir in 2 tablespoons of the tomato puree and the bulgur.
- Cover and leave to one side for 1 hour.
- Meanwhile, heat the oil in a frying pan over a medium heat and add a generous half of the onion.
- Stir and fry gently until it becomes transparent.
- Turn off the heat.
- Tip the lentil mixture into a bowl.
- Stir in the fried onion with its oil, plus the remaining raw onion, and all the other ingredients except the lemon juice.
- Stir very well, taste and adjust the seasoning, adding lemon juice to taste.
- Shape into walnut-sized balls.
- The mixture should hold together without being overly sticky or dry.
- Chill until needed.
- Remove the leaves from the lettuce.
- Use each one like a little boat, putting four or five of the balls inside in a row.
- Serve with green salad.
