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Title: Lentil Kufta
Categories: Digest Oct
Yield: 1 Servings
| 1 1/2 | c | Red lentils |
| 1 | md | Onion, finely chopped and |
| Sauteed | ||
| 1/2 | bn | Green onions, finely |
| Chopped | ||
| 1 | ts | Salt |
| 1 | c | (or less) #2 bulgur (you may |
| Ave to get this at a Middle | ||
| Eastern | ||
| Grocery store. #2 refers to | ||
| Ow finely ground it is. | ||
| This is one step | ||
| Up from what is used to make | ||
| Tabouli) | ||
| 1 1/2 | tb | Red pepper/paprika |
| 1/4 | c | Parsley, finely chopped |
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, sauteed 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.
Posted by Posted by HYENIKOMSHIA@wellesley.edu to the Fatfree Digest [Volume 11 Issue 10], Oct. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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