Red Lens Köfte

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Put Bulgur on a sieve, wash and drain well. Put lentils and 600 ml water in a pot. Bring to the boil covered and cook over a low heat for about 15 minutes until the lentils are very soft. Remove from the heat and mix in Bulgur. Cover and let it simmer for about 15 minutes. Peel and finely dice the onion

2. 2

   Heat 2 tablespoons of oil in a frying pan, fry the onion until soft. Add tomato paste, paprika paste, cumin and paprika powder and cook for about 2 minutes while stirring until the mixture is fragrant. Add to the lentil mixture, mix well and let cool covered. Clean and wash spring onions and cut into rings. Clean, wash and pluck the lettuce leaves

3. 3

   Season the lentil mixture with salt, pepper and lemon juice. Knead the mixture well with your hands. If it is too dry, add some more water. Roll approx. 30 balls out of the mixture and press in a deep hollow with your thumb. Serve on the salad leaves. Sprinkle with 6 tablespoons of oil and sprinkle with spring onions. Serve with lemon wedges

4. 4

   Preparation time approx. 50 minutes. waiting time approx. 30 minutes

Nutrition Facts

KCAL
310 kcal

CARBS
33 g

FATS
14 g

PROTEINS
12 g