Red Lentil And Bulgur Kufteh Food

RED LENTIL AND BULGUR PATTIES

Steps:

• Using a large saucepan, saute the onions and carrots in a little olive oil until soft.
• Stir in the tomato paste, paprika and cumin.
• Add the lentils and cover everything with 3 - 4 cups water.
• Bring to a boil, then reduce the heat and simmer until the lentils are softened.
• Stir in the bulgur. There should be enough liquid but add a little more if needed. Remove the pan from the heat and let stand until the bulgur is soft.
• Spread the mix on a baking sheet and allow to cool. If the mix seems really wet, place the pan in the fridge for an hour or so.
• Put about 1/4 cup flour in a plate and season with salt, pepper and a little paprika.
• Form the mix into patties and coat on both sides with flour.
• Add enough oil to cover the bottom of a large skillet, and heat over medium high until the oil shimmers.
• Carefully add the patties and cook undisturbed for 3 - 4 minutes to allow a crust to form. Adjust the heat as necessary.
• Flip and cook a couple minutes more.
• Remove to a paper towel lined plate to drain.

BULGUR AND LENTIL SALAD

Steps:

• Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an inch or two. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer 25 minutes until tender but intact. Remove from the heat. Remove and discard the onion, garlic cloves and bay leaf. Drain.
• Meanwhile, place the bulgur in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water.
• Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Whisk together the lemon juice, cumin, salt and pepper to taste, and the olive oil. Toss with the salad, and serve.

RED LENTIL AND BULGUR KUFTEH

Steps:

• Combine the lentils and water in a large saucepan, bring to a boil, skim off any foam, reduce the heat, add salt to taste and simmer 30 minutes, or until the lentils are soft and most but not all of the water is absorbed.
• Place the bulgur in a bowl, mix with 1/4 teaspoon salt, and pour in the lentils with their liquid. Stir together, then cover and let sit for 30 minutes, until the bulgur is tender and has absorbed all the liquid.
• Meanwhile, heat 2 tablespoons of the olive oil over medium-low heat and add the onion. Cook gently for 10 to 15 minutes, until golden and very tender. Stir often. Add the ground cumin and stir together for about 30 seconds, then stir into the lentils and bulgur.
• Moisten your hands with water and knead the mixture in the bowl for 3 to 5 minutes. Each time it begins to stick to your hands, moisten them again, and this will moisten the mixture. If it seems very dry and crumbly, add a tablespoon of water. Stir in the remaining tablespoon of olive oil, 1/4 cup of the minced parsley, and for a spicier mixture add 1/4 to 1/2 teaspoon Aleppo pepper. Taste and adjust salt.
• Moisten your hands and shape the mixture into walnut-size balls (about 1 inch). You'll have to moisten your hands again whenever the mixture begins to stick to them. Place on a platter and sprinkle with the remaining parsley. Garnish with scallions, romaine lettuce leaves and lemon wedges, and serve, or chill for several hours. Serve cold or at room temperature.

RED LENTIL AND BULGUR SOUP

Steps:

• Heat oil in a large pot and saute onions 5-7 minutes.
• add garlic and spices, stirring for 2 minutes.
• stir in tomato paste and stock boil and add lentils and bulgur.
• cover and simmer until tender and soup is thickened, 30-40 minutes.
• stir in half of the herbs and garnish with the rest.
• serve with sour cream or plain yogurt.