Lentil Kibbeh
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 cup red lentils, rinsed well
  • 3 cups water
  • 1 cup bulgur wheat (fine bulgur #1 coarseness)
  • 1 medium white onion, chopped (about 1½ cups)
  • 1 red bell pepper, chopped (about 1 cup)
  • ¼ cup extra virgin olive oil, divided in two
  • 1 teaspoon cumin seeds
  • ½ teaspoon red pepper flakes
  • 1½ teaspoon diamond crystal kosher salt (half the amount if using table salt)
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh lemon juice
  • ½ cup chopped flat leaf parsley
  • ⅓ cup cold water
  • Olive oil
  • Fresh mint
  • Pita bread, for serving
  • Tomatoes, cucumbers, green onions, radishes, for serving
  1. In a large stock pot, place lentils and water. Bring to a boil and then reduce heat. Cook for about 5 minutes and then stir in the bulgur wheat and cook for 3 additional minutes, until lentils are cooked and bulgur has expanded and softened.
  2. Meanwhile, heat 2 tablespoons olive oil in a skillet. Sauté the onion and red pepper until soft. Add in the cumin seeds, red pepper flakes, kosher salt and tomato paste. Remove from heat and allow to cool.
  3. In a food processor, pulse together the onion and pepper sauté a few times.
  4. Place lentils and bulgur mix in a bowl. Add in the pepper and onion puree, lemon juice, chopped parsley, water and additional 2 tablespoons olive oil. Mix until combined. The mixture may seem dry, but should hold together when pressed firmly. If it is still crumbly, add an additional 2 tablespoons of olive oil.
  5. On your serving dish, press the lentil kibbeh together.
  6. Make some groves with a spoon. This will hold the olive oil
  7. Drizzle with olive oil. Top with fresh mint. Serve with pita bread and fresh vegetables.
  8. Enjoy!
Recipe by Amanda's Plate at http://www.amandasplate.com/lentils-easy-soul-food-lentil-kibbeh-recipe/