Pairs well with Vegetarian Lentil Kibbeh
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Vegetarian Lentil Kibbeh
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A traditional Lebanese vegetarian kibbeh made with red lentils, fine bulgur, and a flavorful blend of spices and herbs. This easy recipe features sautéed onions with tomato and red bell pepper paste, combined with cooked lentils and bulgur, then mixed with fresh green onions and mint. Served garnished with parsley, mint, and radish, and optionally drizzled with olive oil and pomegranate molasses.
00:40:00 total
Serves 6
medium
Main Various
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Ingredients
- red lentils - 1 cup (170 g) (washed, crushed)
- water - 3 cups (720 ml) + about 1/2 cup for softening (for cooking lentils and adjusting dough consistency)
- salt - 1 1/2 tsp total (divided, adjust to taste)
- fine brown bulgur #1 - 1 cup (170 g) (can substitute with fine white bulgur)
- extra virgin olive oil - 1/3 cup (80 ml) (for sautéing onions)
- chopped onions - 1 1/2 cups (190 g) (for sautéing)
- tomato paste - 1 tbsp (16 g) (level tablespoon)
- red bell pepper paste - 3 tbsp (45 g) (level tablespoons)
- dried marjoram - 2 tsp (herb for flavor)
- dried basil - 1 tsp (herb for flavor)
- paprika - 1 tsp (spice for color and flavor)
- cumin - 1 tsp (spice for aroma)
- seven spices blend - 1/2 tsp (Middle Eastern spice mix)
- black pepper - 1/4 tsp (freshly ground)
- green onions - 3 stalks (finely chopped)
- fresh mint leaves - 2 tbsp (finely chopped)
- parsley - watch the video to see (for garnish, optional)
- radish - watch the video to see (for garnish, optional)
- pomegranate molasses - watch the video to see (optional, for serving with olive oil)
Instructions
- Cook Lentils: Place washed red lentils and 2 1/2 cups of water in a medium pot. Bring to a boil covered over medium-high heat. Skim off any foam that forms on the surface with a spoon.
- Simmer Lentils: Reduce heat to low, cover, and simmer for 15 minutes. Add 1 tsp salt and 1/2 cup room temperature water, stir, cover again, and cook on low heat for another 15 minutes, stirring occasionally until lentils are fully cooked and soft.
- Add Bulgur: Remove pot from heat and stir in the fine bulgur. Cover and set aside to allow bulgur to absorb moisture and soften.
- Prepare Onion Mixture: In a medium frying pan, heat olive oil over medium-high heat. Add chopped onions and sauté, stirring occasionally, until they become light golden and soft, about 5 minutes.
- Add Tomato and Pepper Paste: Reduce heat to medium, add tomato paste and red bell pepper paste to the onions. Stir continuously for 2 minutes to develop flavor and color. Remove from heat.
- Combine Ingredients: In a large mixing bowl, combine the cooked lentils and bulgur with the sautéed onion mixture. Mix well by hand for about 2 minutes.
- Add Spices and Herbs: Add cumin, paprika, seven spices, black pepper, dried marjoram, dried basil, and 1/2 tsp salt (adjust salt to taste). Mix thoroughly by hand for another 2 minutes, adding water gradually (about 1/2 cup) as needed to achieve a soft, moldable consistency.
- Add Fresh Herbs: Fold in finely chopped green onions and fresh mint leaves. Mix gently to combine.
- Serve: Transfer the kibbeh mixture to a large serving dish. Garnish with parsley, mint, and radish as desired. Optionally drizzle with olive oil and pomegranate molasses before serving.
