Well, I cooked these lovely lentil koftes for the Greek Easter weekend we had with friends, mostly drinking and eating lovely food.
It is very easy and a good mezze to have next to meaty stuff as well as by itself. Me? I can eat it even first thing in the morning : )
Here are the ingredients:
- 1 glass of red lentils
- 1 glass of bulgar wheat (fine bulgar – which you can find in Turkish, Middle Eastern or even sometimes Polish shops)
- 5-6 spring onions
- 2 medium onions or 1 big one
- Spicy tomato paste (or preferably hot pepper paste, but it is hard to find)
- Hot pepper sauce, called Harissa, or just a red pepper
- Lettuce (little gem is preferable)
- A small bunch of parsley
- Mint (or fresh dill is also nice)
- Black pepper
- Olive oil
- Water – 3 or 4 glasses
1. Boil the red lentils with 3 or 4 glasses of water until they get very soft – almost melting.
2. Add a glass of fine bulgur wheat to the lentil mixture. This will make the mixture dry out a bit, so that it is firm but not sticky. Let it cool down until you can hold it in your hands. Taste it – if the bulgur wheat inside the mixture is not soft enough, add half or a glass of hot water to soak it up.
3. Chop the onions finely and cook them in olive oil then add the pepper paste and harissa or red pepper, mix it well.
4. Add the onion and pepper mixture over your already cooled down lentil & bulgur wheat and mix them well.
5. Add some salt, black pepper and mint.
6. Chop the spring onions and parsley and add them to this mixture, stir well. It should not be too dry not too wet, make some balls with it and put them over little gem lettuce on a plate. Squeeze lemon on top.
7. Cool it down for an hour or so before you eat it!