The Very Best of Recipes for Health by Martha Rose Shulman

Author:Martha Rose Shulman
Language: eng
Format: epub
Publisher: Rodale
Published: 2010-07-14T16:00:00+00:00

Red Lentil and Bulgur Kibbeh

Makes about 30/6 to 8 appetizer servings

• VEGETARIAN • VEGAN • LOW-CALORIE • LOW-FAT • HIGH-PROTEIN • GLUTEN-FREE • HIGH IN OMEGA-3S

There are several vegetarian versions of kibbeh in which the bulgur is mixed with a vegetable puree of some sort and formed into patties. In this popular rendition the bulgur is mixed with red lentils. I first came across the recipe on the back of a packet of red lentils that I bought in a Middle Eastern market (from which I adapted this recipe). Serve the kibbeh as an appetizer or a side dish.

½ cup red lentils, rinsed

Salt

½ cup fine or medium bulgur

3 tablespoons extra virgin olive oil

½ large or medium onion, finely minced

1 teaspoon cumin seeds, lightly toasted and ground

½ bunch flat-leaf parsley, finely chopped

¼-½ teaspoon Aleppo pepper (optional)

Scallions, ends trimmed

Small romaine lettuce leaves

Lemon wedges

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