2 cups red lentils
1 cup fine bulgur
medium to small onion, chopped
1/4 cup olive oil
tablespoon hot pepper sauce
2 tablespoons tomato paste
green onion chopped
½ bunch parsley chopped
1 lemon juice
1 teaspoon cumin
1 teaspoon salt
2 cups of red lentil in 6 cups of water until soft. Take it off the
fire, add 1 cup of fine bulgur and teaspoon salt , cover the pan
with a lid and let it sit until all the water absorbed and forms a
soft doughy consistency. About 20-30 minutes.
Meanwhile, saute the chopped onion with olive oil. Then add
tomato paste, pepper paste, cumin and paprika, mix them all and cook
for just few minutes more. Take off fire.
Now add lemon juice mix
well. (sometimes I use only half a lemon juice and add pomegranate
juice or molasses/sauce for the other half).
Now add this mixture into lentil and bulgur mixture as well as
chopped green onions and chopped parsley. Mix all well, place in a
serving dish with green salad leaves. (I use romaine lettuce) and
use them as a vegetable wrap to serve with lentil koftes.
Your question and comments are welcome