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6 Serves
80 Mins
Rinse the red lentils thoroughly and place them in a large pot with water. Bring to a boil and cook until soft, then stir in the fine bulgur, cover, and let it sit for 15 minutes to absorb the liquid.
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Vitamin K
372 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
137 µg / 400 µgCalcium
74 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
163 mg / 1,250 mgPotassium
530 mg / 4,700 mgSodium
409 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
8 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In a frying pan, heat the olive oil and sauté the finely chopped onion until translucent. Stir in the tomato paste and cook for a few minutes until fragrant.
Combine the cooked lentil-bulgur mixture with the onion mixture in a large mixing bowl. Add salt, pepper, and your preferred spices, mixing well by hand.
Fold in the finely chopped fresh parsley and scallions. Once the mixture is cool enough to handle, shape small portions into oblong patties using your hands.
49
g48
g30
g
Salvadoran
Egyptian