Bulgur Lentils Balls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 750 ml water
- 250 g bulur
- 1 bunch spring onion (s)
- 2 tablespoons oil
- 4 tablespoon tomato paste
- 2 tablespoon parsley, smooth, chopped
- 1 lemon (s), juice it
- salt
- pepper
- Spice mixture (Zhug from Yemen) alternatively chilli, garlic, coriander, cumin and cardamom)
Print Recipe
Pin Recipe Instructions
- Bring the lentils to the boil with water, simmer for about 5 minutes, then add the bulgur, reduce the temperature and let both swell until the lentils and bulgur are soft. Pour off any remaining water. Stir and let the mixture cool down enough to roll into balls in your hand.
- In the meantime, wash and clean the spring onions and cut into rings. Fry these with the oil in a pan and stir into the bulgur and lentil mixture. Add parsley and season to taste with zhug, salt, pepper and lemon juice.
- Shape the mixture into balls with damp hands. Makes about 15 pieces, depending on the size.
- Now you can eat the balls with a salad, as a side dish to oriental dishes or as a soup (e.g. in a pumpkin soup). Or you can fry them in a little oil beforehand.
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