Lentil Kibbeh

🛒 Ingredients

• Red Lentils (dried) 200 g · 704 kcal
• Fine Bulgur 100 g · 342 kcal
• Onion 150 g · 60 kcal
• Olive Oil 55 g · 486 kcal
• Tomato Paste 30 g · 25 kcal
• Ground Cumin 2 g · 8 kcal
• Ground Paprika 2 g · 6 kcal
• Fresh Mint 15 g · 11 kcal
• Fresh Parsley 15 g · 5 kcal
• Pomegranate Molasses 15 g · 38 kcal

👨‍🍳 Instructions

1. Rinse the red lentils and cook them in plenty of water until very tender, but not mushy; drain any excess water and set aside to cool slightly.
2. Place the fine bulgur in a large bowl, pour about 200ml of hot water over it (or just enough to cover), cover, and let it soak for 15-20 minutes until softened and all water is absorbed.
3. Finely dice the onion. In a large pan, heat the olive oil over medium heat, then sauté the diced onion until translucent and lightly golden.
4. Add the tomato paste, ground cumin, ground paprika, a pinch of salt, and black pepper to the sautéed onion; cook for 2-3 minutes, stirring constantly.
5. In a large mixing bowl, combine the cooked lentils, soaked bulgur, and the sautéed onion mixture. Add the finely chopped fresh mint and parsley, and pomegranate molasses.
6. Using your hands (or a strong spoon), knead the mixture vigorously for several minutes until well combined and slightly sticky; taste and adjust seasoning if needed.
7. Form the lentil kibbeh mixture into small, oval-shaped patties or press it evenly into a serving platter. Garnish with extra fresh parsley and a drizzle of olive oil before serving.