Bulgur lentil balls

Ingredients for 4 servings:

• 250 g lentils, red
• 750 ml water
• 250 g bulgur
• 1 bunch of spring onions
• 2 tbsp oil
• 4 tbsp tomato paste
• 2 tbsp parsley, flat, chopped
• 1 lemon(s), juice
• salt and pepper
• Spice mix (Zhug from Yemen) alternatively chili, garlic, coriander, cumin and cardamom)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simply as a snack or as a side dish to oriental dishes

Bring the lentils to a boil with water, simmer for about 5 minutes, then add the bulgur, reduce the heat, and let both swell until the lentils and bulgur are soft. Drain any remaining water. Stir well and let the mixture cool enough to form balls in your hand. Meanwhile, wash and trim the spring onions and cut them into rings. Fry them in a pan with the oil and stir into the bulgur and lentil mixture. Add the parsley and season to taste with zhug, salt, pepper, and lemon juice. With wet hands, form the mixture into balls. This will make about 15 balls, depending on the size. You can now eat the balls as they are with salad, as a side dish to oriental dishes, or as an addition to soup (e.g., in pumpkin soup). Or you can deep-fry them in a little oil beforehand.