Lentils: The Easy Soul Food + Lentil Kibbeh Recipe
Some of my favorite dishes are made with lentils. From soups and stews to mujadara. Lebanese cuisine has many dishes that feature lentils. Lentils are protein packed soul food. Ill be sharing my lentil kibbeh recipe in collaboration with Lentils.org. All content, opinions and ideas are my own 🙂
There are many varieties of kibbeh, which is the ultimate Lebanese soul food. The constants in kibbeh are the bulgur, minced onions and warm spices. Traditional kibbeh is made with ground beef. My family makes kibbeh with potatoes and also with lentils to accommodate the many vegetarians in the family.
Lentils come in many varieties; green, black, yellow, brown and red. For this recipe, I use the red lentils (which actually look orange). Lentils are a type of pulse (the edible part of legumes) and are naturally gluten free and packed with protein!
How to Serve
I love serving my lentil kibbeh with lots of fresh, crunchy, vegetables and fresh homemade pita bread! Traditionally, this dish is served with red radishes, green onions, mint and tomatoes. We also like cucumbers, watermelon radishes and more fresh lemon!
- 1 cup red lentils, rinsed well
- 3 cups water
- 1 cup bulgur wheat (fine bulgur #1 coarseness)
- 1 medium white onion, chopped (about 1 1/2 cups)
- 1 red bell pepper, chopped (about 1 cup)
- 1/4 cup extra virgin olive oil, divided in two
- 1 teaspoon cumin seeds
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoon diamond crystal kosher salt (half the amount if using table salt)
- 2 tablespoons tomato paste
- 2 tablespoons fresh lemon juice
- 1/2 cup chopped flat leaf parsley
- 1/3 cup cold water
- Olive oil
- Fresh mint
- Pita bread, for serving
- Tomatoes, cucumbers, green onions, radishes, for serving
- 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.
- 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.
- In a food processor, pulse together the onion and pepper sauté a few times.
- 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.
- On your serving dish, press the lentil kibbeh together.
- Make some groves with a spoon. This will hold the olive oil
- Drizzle with olive oil. Top with fresh mint. Serve with pita bread and fresh vegetables.
- The lentils will soak up the olive oil, so drizzle on just before serving.
- Wrap tightly with plastic wrap and store in the refrigerator, if not enjoying immediately.
- The Lentil Kibbeh stays fresh for up to a week in an air tight container.
I’d love to know what your favorite lentil recipes are! Please let me know 😀
Make this recipe? I’d love to see! Please tag me using #CreateAmandasPlate or @AmandasPlate