Lentil Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 glasses lentils, red (drinking glasses)
- 1 ½ glasses bulgur, finer (drinking glasses)
- 3 onion (s)
- 3 ½ tablespoon margarine
- 2 ½ teaspoons paprika powder, red
- 2 ½ teaspoons caraway seeds, ground
- 2 ½ teaspoons allspice, ground
- 0.5 ½ bunch dill
- 0.5 ½ bunch parsley, smooth
- 6 spring onion (s)
- 1 tablespoon tomato paste
- 1 lettuce, green
- 700 ml water
Print Recipe
Pin Recipe Instructions
- Wash the onions, chop them very finely and sauté them well in the heated margarine. Boil the washed lentils in approx. 700 ml water until soft. Put the bulgur in the still hot lentils and let it steep until all the water is absorbed. (If the mixture is too soft, fill up with a little bulgur). Add the steamed onions, salt, paprika powder, pepper, caraway seeds, allspice and tomato paste and mix well. Finally, mix in the spring onions, parsley and dill. Elongated, two-finger thick KÖFTE (meatballs) are then formed from the mass and the whole thing is served with lettuce leaves.
- Great as an antipasti, but also now for the barbecue season - goes perfectly with poultry and lamb. Caution: very filling !!!
- Those who prefer it a little more spicy can add some sambal olek to the crowd.
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