Red lentils meatballs – Turkish style

Red lentils veagan meatballs

INGREDIENTS

• 175 g (200 ml) dry red lentils

• 400 ml water

• 80 g fine bulgur (köftelik bulgur)

• 3 Tbsp olive oil (I use a mild extra virgin)

• 1 large onion, finely chopped

• 50 g tomato paste

• 1 1/2 tsp ground cumin

• 3 medium spring onions, very finely chopped

• 25 g leaves of fresh mint or parsley, finely chopped

• salt and pepper

TO SERVE

• 1 lemon, cut into wedges

• Fresh green salad leaves (e.g. romaine lettuce)

 

INSTRUCTIONS

1. Add the lentils and water to a pot and bring it to boil. Put a lid on the pan and turn the heat down to low/medium, then leave to simmer until the lentils are completely falling apart for 20-25 minutes. Take the pan off from the heat and add the bulgur, then mix them well. Put the lid back on the pan and leave to cool.

2. Meanwhile, heat a sauté pan over medium heat. Cook the onion in the olive oil until soft but not coloured for 8-10 minutes. Stir regularly to ensure it doesn't stick. Add the tomato paste and cumin. Stir fry for a couple of minutes whilst stirring constantly and leave to cool.

3. Once everything has cooled, mix well all the ingredients (except the lemon and salad leaves) with your hand (the easiest way) and season them with salt and pepper. The mixture should be very smooth. If it's looking a little dry, adjust with some more extra virgin olive oil.

4. Shape the mixture into lentil meatballs – about 5cm long think stick. (I like to press my fingers against the palm of the same hand to place a nice, wavy pattern – but any shape will do.) Dip your hand in a little water or oil every now and again to avoid the mixture sticking to your hand.

5. Serve with lemon wages and fresh green salad leaves.

HOW TO EAT

• By using the salad leaf as a wrap, place the meatboal on top the leaf then squeeze some lemon juice over.

• Wrap up like a sushi .....and YUM :)