Ingrédients

• 200g red lentils
• 150g fine bulgur wheat
• 750ml water
• 1 large onion, finely chopped
• 45ml olive oil
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 large bunch of fresh parsley, finely chopped
• 4 spring onions, finely chopped
• Juice of 1 lemon
• Salt and black pepper to taste
• Lettuce leaves for serving

Instructions

1. 1.Rinse the red lentils and place them in a pot with 750ml of water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the lentils are very soft and have absorbed most of the water.
2. 2.Remove the pot from the heat. Immediately stir in the fine bulgur wheat. Cover the pot with a lid and let it sit for 15-20 minutes. The steam will cook the bulgur.
3. 3.While the bulgur rests, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
4. 4.Stir in the tomato paste, cumin, and paprika. Cook for another 2 minutes, stirring constantly, to create a flavorful base.
5. 5.Transfer the cooked lentil-bulgur mixture to a large bowl. Add the sautéed onion mixture, chopped parsley, spring onions, lemon juice, salt, and pepper.
6. 6.Mix everything together thoroughly. You can use a spoon initially, but using your hands (lightly oiled) to knead the mixture for a minute helps combine the flavors.
7. 7.Take small portions of the mixture and shape them into small, oblong patties (about the size of your thumb).
8. 8.Arrange the patties on a platter with fresh lettuce leaves. Serve at room temperature, using the lettuce as a wrap for the patties.

Informations nutritionnelles

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