Lentil meatballs

Ingredients for 8 servings:

• 2 glasses of Lentils, red (drinking glasses)
• 1 ½ jars of bulgur, fine (drinking glasses)
• 3 onions
• 3 ½ tbsp margarine
• 2 ½ tsp paprika powder, red
• 2 ½ tsp caraway seeds, ground
• 2 ½ tsp allspice, ground
• ½ bunch of dill
• ½ bunch parsley, flat
• 6 spring onions
• 1 tbsp tomato paste
• 1 salad, green
• 700 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mercimek keftesi

Wash the onions, chop them very finely, and sauté them thoroughly in the heated margarine. Cook the washed lentils in about 700 ml of water until soft. Add the bulgur to the still-hot lentils and let it simmer until all the water is absorbed. (If the mixture is too soft, add a little more bulgur.) Add the sautéed onions, salt, paprika, pepper, caraway, allspice, and tomato paste and mix well. Finally, stir in the spring onions, parsley, and dill. Form the mixture into long, “two-finger-thick” kofte (meatballs) and serve with lettuce leaves. Perfect as an antipasti, but also during barbecue season—it goes perfectly with poultry and lamb. Caution: Very filling! If you prefer something a little spicier, add a little sambal oelek to the mixture.