Lentil-Bulgur Meatballs

1. 1

   Bring the red lentils to a simmer in 2 1/2 cups of water on low heat.

2. 2

   After most of the water has evaporated, (but there's still a little left), add the bulgur.

3. 3

   Stir and continue to cook until all the water has evaporated.

4. 4

   Cover the pot with a lid and set aside.

5. 5

   In another medium-sized pot, saute the onion in the olive oil until translucent, about 8-10 minutes.

6. 6

   Add the tomato paste and cumin and stir well.

7. 7

   Add in the lentil and bulgur mixture.

8. 8

   Cook on low heat, stirring occasionally, until the mixture becomes doughy and starts to come away from the sides of the pot, about 10 minutes.

9. 9

   Remove from heat and cover the pot with the lid.

10. 10

    Set aside until the mixture has cooled.

11. 11

    Once the mixture has cooled, add the parsley and green onion and mix till well-incorporated.

12. 12

    Shape the mixture into meatballs using your hands.

13. 13

    Traditionally, they are oval-shaped rather than round (as seen in the photo).

14. 14

    Sprinkle the lemon juice on top of the meatballs, and if using pepper flakes sprinkle those on top as well.

15. 15

    Serve at room temperature with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.