Vegetable Lentil Patties and Bulgur Salad

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Average: 5 (2 votes)
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Vegetable Lentil Patties and Bulgur Salad
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
4
For the bulgur salad
200 grams finely shredded Bulgur
3 tomatoes
1 bunch scallions
1 red Bell pepper
1 bunch fresh parsley
4 sprigs fresh mint
1 tablespoon Tomato paste
¼ teaspoon ground Cumin
1 teaspoon sweet ground paprika
salt
freshly ground peppers
4 tablespoons lemon juice
4 tablespoons olive oil
For the lentil balls (kofte)
2 shallots
1 Pepperoncini
30 grams butter
160 grams yellow Lentils
240 grams finely shredded Bulgur (wheat groats)
1 tablespoon Tomato paste
1 tablespoon bell pepper paste
1 generous pinch ground allspice
1 red Bell pepper
1 green Bell pepper
½ bunch parsley (for garnish)
½ bunch mint (for garnish)
How healthy are the main ingredients?
tomatoparsleymintTomato pasteCuminsalt

Preparation steps

1.

For the bulgur salad, place bulgur and 300 ml (approximately 11 ounces) hot water in a bowl, so that water covers bulgur and let soak for about 30 minutes.

2.

Remove stems and blanch tomatoes briefly, drain and peel and remove seeds and dice into very small cubes. Rinse scallions, drain and pat dry and cut into quarters lengthwise and cut into narrow strips. Rinse peppers, drain and wipe dry and cut in half and remove seeds and ribs and cut into small cubes. Rinse herbs and shake dry and finely chop leaves. Mix tomato paste, cumin, chili powder, lemon juice, oil and bulgur and season with salt and pepper. Fold vegetables and herbs into bulgur mixture. Refrigerate for at least 30 minutes and season to taste before serving.

3.

For the lentil balls, peel shallots and chop finely. Rinse peppers, drain and wipe dry and cut in half lengthwise and cut into very thin strips. Heat butter in a pan and fry shallots and peppers until shallots are translucent and set aside.

4.

Rinse lentils in a sieve and bring to a boil 900 ml (approximately 1 quart) water, lentils and 1 heaping teaspoon salt. Reduce heat and simmer for about 30 minutes, until the lentils are tender. Stir in bulgur and let soak for about 10 minutes. Place lentils and bulgur in a bowl and make a well and add onions, peppers, tomato paste, chili paste, allspice. Mix well and season with salt and pepper

5.

Rinse peppers, drain and wipe dry and halve and remove seeds and ribs and cut into strips. Rinse herbs, shake dry and spread with the pepper strips on a plate. With lightly oiled hands, shape about 1 tablespoon lentil mixture into oval balls and press slightly flat and arrange on plate over herbs and peppers. Serve bulgur salad and lentil balls together.