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Lentil-Bulgar Balls by Emmie Hine

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These delicious Turkish lentil balls are packed with fiber--over 2 grams per 29 gram ball--protein, manganese, vitamin A, and vitamin C. They are perfect as a side dish or quick weekday snack pulled from the fridge.

 

Additional Info

  • Ingredients:
    1. 1 cup red lentils
    2. 2 cups water
    3. 2 cups vegetable stock
    4. 2 cups bulgur
    5. 3 tablespoons olive oil
    6. 2 medium onions, finely chopped
    7. 3 tablespoons tomato paste
    8. 1 cup parsley, finely chopped
    9. 2 bell peppers, finely chopped
    10. 2 teaspoons freshly ground black pepper
    11. 1 teaspoon red pepper flakes
    12. 2 teaspoons salt
    13. 2 teaspoons cumin
  • Directions:
    1. Bring the lentils, vegetable stock, and water to a boil in a medium saucepan and simmer until lentils are tender, about 12 minutes.
    2. Add bulgur and simmer until all liquid is absorbed, about 5 minutes.
    3. Spoon into a bowl, set aside, and allow to cool.
    4. Meanwhile, saute the onions in the olive oil until translucent, 4-5 minutes. Add the tomato paste and stir to combine. Allow to cool.
    5. Mix all ingredients together in a large bowl and form into 1-1/2 inch balls using your hands or a cookie scoop.
    6. Serve chilled for best cohesion.
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