Red lentils kibbeh
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 4 People
Ingredients
  • 200g (1 cup) Red lentils
  • 250ml (1 cup) Water
  • 225g (1 cup) Organic wholegrain bulgur wheat
  • ½ Teaspoon salt (or salt to taste)
  • ½ Teaspoon mild pepper
  • ½ Teaspoon mild Spanish paprika (Pimentón de la Vera)
  • 1 Bouquet of fresh flat parsley (about 150g), finely chopped (reserve a bit for decorating the dish)
  • 2 Fresh scallions, finely chopped (reserve a bit for decorating the dish)
  • 1 Tablespoon Extra Virgin Olive Oil (EVOO)
Instructions
  1. Have the fresh parsley and scallions well washed and prepared as indicated in the ingredients description.
  2. Rinse the bulgur under cold running water and squeeze dry.
  3. Lentils do not require pre-soaking. Just make sure there are no little pebble in between, rinse them very well with cold water and drain. Add the lentils in a pot with one cup of water to have them covered and a pinch of salt. Bring them to a boil and then cover the pot with the lid and reduce the heat to simmer for about 15 minutes, stirring from time to time, until the red lentils are cooked and tender. Remove from the heat.
  4. While the red lentils are still hot, add them to a large bowl and also add the rinsed bulgur, the salt, mild pepper and Spanish paprika, the chopped parsley and the scallions. Mix them all well with the help of a spoon.
  5. Once all the ingredients are well mixed add the mix into a deep serving dish spreading it well. Use a knife to decorate the kibbeh surface with square-shaped cuts. Drizzle over the surface 1 tablespoon EVOO and allow the dish to cool. Serve warm or cold with the remaining chopped parsley and scallions that we had left for decoration.
Notes
Serve it accompanied by a green salad.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/red-lentil-kibbeh/