Lentil Kufta
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
lentils, red (masoor dal)
|
|
| 1 | medium |
onions
chopped, sauted |
|
| ½ | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
sweet red bell peppers
|
|
| ¼ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
lentils, red (masoor dal)
|
|
| 1 | medium |
onions
chopped, sauted |
|
| 0.5 | bunch |
scallions, spring or green onions
chopped |
*
|
| 5 | ml |
salt
|
|
| 23 | ml |
sweet red bell peppers
|
|
| 59 | ml |
parsley leaves
chopped |
|
Directions
Rinse lentils to remove stones.
Wash until water is clean.
Cover lentils with one inch of water and cook until thick and heavir than cream soup.
Add bulgur.
Stir. Add red pepper, sautéd onions, raw green onions.
Cool. The bulgur cooks during the cooling.
Form into desired shape, either into little felafel sized balls or into one big mound/pattie.
Garnish with sprigs of parsley and if you made a big mound, pieces of green pepper.
