Vegetarian Lentil Kibbeh
This is a vegetarian lentil kibbeh recipe from Sham Al Aseel. It uses split red lentils, boiled with water and then mixed with fine bulgur. Fried onion, pepper paste, tomato paste, and spices are then added, and the mixture is kneaded with parsley, basil, and spring onion until the kibbeh holds together and can be shaped for serving. The recipe contains no meat and requires no machine; its texture relies on thorough kneading and careful control of the water.
A meatless kibbeh-style dish made with lentils.
Like a savory lentil patty or kibbeh without meat.
Cook the lentils until soft enough to shape, but not watery.
Ingredients
- 1 cup Split red lentils
- 1½ cups Fine bulgur
- Parsley
- Basil
- Spring onion
- 1 Medium onion
- 1 tablespoon Pepper paste
- 1 tablespoon Tomato paste
- 1 tablespoon Salt
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Black pepper
- ¼ cup Olive oil
- 3 cups (600 ml) Water
- Mentioned by the chef Lettuce leaf and lemon
Instructions
- Place the water in a pot, then add the split red lentils and boil until cooked.
- Stir the lentils in the pot while boiling, then leave them until ready.
- Add the fine bulgur to the pot of cooked lentils, then stir it with the lentils.
- Cover the pot and leave the bulgur to swell and absorb the liquid.
- Chop the onion in a bowl, then chop the parsley in a bowl and the spring onion in a bowl.
- Fry the medium onion in a pan with the olive oil until softened.
- Add the pepper paste, tomato paste, salt, cumin, paprika, and black pepper to the pan with the fried onion.
- Add the contents of the pan to the bowl of lentils and bulgur, then leave the mixture to cool.
- Spread the mixture in a tray, then knead it well until the texture is uniform.
- Add the parsley, basil, and chopped spring onion to the tray, then knead the mixture with the remaining oil until the kibbeh is ready.
- Shape the mixture on a serving platter as desired.