A raw-style lentil kibbeh made from peeled lentils and fine bulgur with mint, parsley and green onion. Add red-pepper paste if you like it spicy.
Ingredients
- 1 cup fine bulgur
- 1 cup peeled lentils
- 1 large onion
- 1/2 cup finely chopped green onion
- 1 cup finely chopped fresh mint
- 1 cup finely chopped parsley
- 1 tsp seven-spice blend
- 1 tsp cumin
- A pinch of ground bay leaf
- A pinch of black pepper
- Salt to taste
- 1 tbsp red-pepper paste, optional
- 4 cups water for cooking the lentils, with more if needed
- 4 tbsp olive oil for sautéing the onion
- 2 tbsp olive oil for kneading
- Radishes and pistachios, or any nuts, for garnish
Method
- Cook the 1 cup peeled lentils in 4 cups water until very soft.
- Once the lentils are cooked and most of the water has evaporated, leave a little liquid in the pot, add the 1 cup fine bulgur, turn off the heat, cover and leave to rest.
- Finely chop the large onion and sauté it in 4 tablespoons olive oil until soft and golden.
- Knead the bulgur and lentils thoroughly until the mixture holds together. If it is too dry, add a little water, but do not add too much because the mixture should stay firm.
- Add 2 tablespoons olive oil, salt, black pepper, marjoram, ground bay leaf, seven-spice blend and cumin, then knead well.
- Add the sautéed onion, a handful of finely chopped parsley, a handful of fresh mint, a handful of green onion, and 1 tablespoon red-pepper paste if using. Mix well.
- Shape into patties as shown in the photos, or spread the lentil kibbeh on a serving plate.
- Garnish with radish, raw nuts and olive oil.
Serve with salad. Enjoy 🙂
Why lentils work so well here
Lentils provide substantial plant protein together with fiber, folate, iron, potassium and other minerals. The fiber helps with fullness and digestion, while the protein makes this much more than a simple side dish.
That combination is also why legumes fit so well into heart-supportive dietary patterns: protein comes packaged with fiber and plant nutrients rather than with dietary cholesterol.
The bulgur, herbs, onion and olive oil turn the lentils into a complete Levantine dish rather than a “meat substitute.”
Try raw-style potato and walnut kibbeh. For cooked lentil versions, see baked lentil kibbeh and vegan lentil kebab.
