Friday, June 4, 2010
1 cup red lentils
2 cups water
½ cup bulgur
½ cup olive oil
1 ½ cups diced onion
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon cumin
3 tablespoons tomato paste
½ cup parsley, minced, plus extra for garnish
¼ cup green onions, finely minced, plus extra for garnish
½ - 1 teaspoon salt
¼ teaspoon pepper
Add 1/2 teaspoon salt to water and bring to a boil.
Add lentils, lower heat to a simmer and cook until soft.
Once the lentils are cooked, remove from heat and stir in bulgur.
Cover and set aside for at least 15-20 minutes.
In a skillet, heat olive oil over medium high heat.
Add onion, garlic, and dried spices, cook on medium-low heat until onions are soft. Add paste to onion mixture, and mix well.
Stir onion mixture into the lentil mixture.
Add parsley, green onions, and pepper.
Taste before adding the additional salt.
Allow mixture to chill before shaping into balls.
Serve chilled and garnish with additional parsely and green onion.