Lentil kibbeh

Lentils kibbeh

Yes! Another vegetarian kibbeh recipe (check out the pumpkin and the avocado kibbehs)! This one is an Armenian version, 100% plant-based, spicy, healthy and freakin’ delish! I love me some red lentils: soups, dals, spreads… I love it all! This dish in no exception. The addition of the fresh parsley and spring onion is amazing and the sriracha sauce gives it a wonderful kick! It’s perfect to share and enrich your mezze table. Oh, and it’s very easy 🙂

Ingredients

  • 400 gr red lentils
  • 1 l vegetable stock
  • 2 teaspoons bell pepper paste
  • 340 gr fine bulgur
  • 4 onions
  • 1 bunch flat-leaf parsley
  • 5 spring onions
  • Sriracha sauce
  • Salt

Directions

    1. Cook the lentils in the vegetables stock, blend them into a puree and leave to cool.
  1. Peel and thinly slice the onions. Fry them in with a dash of oil until golden brown.
  2. Finely chop the parsley and spring onions (including the green tops).
  3. Add the bulgur, bell pepper paste, fried onion, parsley and spring onion to the lentil puree and mix them into a dough (it’s easiest with your hands). If needed, season with a bit of salt.
  4. Make a small ball in the palm of your hand and squeeze into a finger-shaped kibbeh.
  5. Serve the kibbeh with the sriracha sauce.

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