Lentil Kufta
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 cups red lentils
1 medium onion, finely chopped and sauteed
1/2 bunch green onions, finely chopped
1 teaspoon salt
1 cup (or less) #2 bulgur 
1 1/2 tablespoons red pepper/paprika
1/4 cup parsley, finely chopped

Preparation

1 Rinse lentils to remove stones. Wash until water is clean. Cover lentils with one inch of water and cook until thick and heavier than cream soup. Add bulgur. Stir. Add red pepper, sauteed onions, raw green onions. Cool. The bulgur cooks during the cooling.  2 Form into desired shape, either into little falafel sized balls or into one big mound/pattie. Garnish with sprigs of parsley and if you made a big mound, pieces of green pepper.

About


You may have to get #2 bulgur at a Middle Eastern Grocery store. #2 refers to howw finely ground it is. This is one step up from what is used to make Tabouli.