I decided to make this delicious, hearty Red Lentil balls for my classmates. Tonight is my last class of MBA student life. I hope they like it and share thoughts about these lentil balls. 😉
- 1 cup red lentils
- 1 cup fine bulgur(cracked wheat, very tiny one)
- 1/2 cup olive oil
- 1 medium onion, finely chopped
- 1 tablespoon tomato paste
- 2 tablespoons red pepper paste (not harissa), or a mix of puréed roasted hot and sweet red peppers
- 1 teaspoon cumin
- 1/2 teaspoon crushed red pepper (optional)
- Black pepper to taste
- 1 bunch of finely chopped fresh parsley
- 1/2 bunch of green onions, chopped
- In a small saucepan, combine the lentils, 1/2 teaspoon salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes.
- Stir in the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.
- In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and black pepper. Season with salt to taste.
- Add the onion mixture to the lentil mixture and toss to mix. Add parsley, mixing gently. With dampened hands, form the lentil mixture into oval walnut-size balls. Serve immediately, or cover lightly and refrigerate up to one hour.