Sour sauce (half a cup of freshly squeezed lemon juice mixed with 1 ½ tsp ground red pepper)
In a small saucepan, combine the lentils, salt and 4 cups of water. Bring to a boil and then simmer uncovered over low heat, stirring occasionally, until the lentils are soft and have absorbed most of the water, about 10 minutes. Stir in the bulgur and remove from the heat. Cover and set aside.
After the lentil/bulgur mix has absorbed all the water and cooled down, transfer to a large bowl, add the tomato and pepper paste, red pepper flakes, salt, olive oil, scallions and parsley, combine everything gently to form a uniformed mixture.
Wet your hands slightly and form walnut size balls, shape into an oval. Serve on a bed of greens, with a side of sour sauce.
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