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5 from 34 votes

Vegetarian Kibbeh Recipe

Delicious vegetarian/vegan lentil kibbeh that are easy to make, satisfying, and delicious!
Prep Time20 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Middle Eastern
Servings: 30 pieces
Calories: 44kcal
Author: Hilda Sterner

Ingredients

  • 1 cup red lentil
  • 1 cup bulgur (fine, #1 coarseness))
  • 3 tablespoon olive oil
  • 1 small yellow onion (or 1 bunch scallions)
  • 3 mini sweet peppers (or 1 red/yellow bell pepper)
  • 1 serrano pepper (optional)
  • 2 cloves garlic (minced)
  • 1½ teaspoon sea salt
  • 1 teaspoon paprika
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon cumin powder
  • ¼ teaspoon coriander powder
  • 1 tablespoon tomato paste
  • 1 tablespoon lemon juice
  • ½ cup parsley or cilantro (chopped)

Instructions

  • Rinse lentil in a strainer and add to a medium pot. Cover with 2 cups of water. Bring to a boil and then reduce heat. Cook, uncovered, for 10 minutes.
  • Add bulgur to the red lentil and stir together. If no liquid is remaining, add ½ cup of boiling water to allow the bulgur to soak up the liquid and soften.
  • Meanwhile, heat 2 tablespoons of olive oil in a skillet. Sauté chopped onions, peppers, and garlic until soft. Add salt, paprika, crushed red pepper flakes, cumin, and coriander. Stir to combine.
  • Stir in tomato paste and lemon juice then mix in with the lentil and bulgur. When cool enough to handle, add cilantro/parsley and form into football-shaped kibbeh using walnut-sized portions of the mix.
  • Sprinkle with additional olive oil if desired and serve with lemon or lime wedges.

Notes

  • When adding the bulgur to the lentil, there should be some liquid left in the pot to soften the bulgur. If not, add some boiling water (½ to 1 cup).
  • If there seems to be too much liquid left, strain the lentil and add ½ to 1 cup of the liquid back before adding the bulgur.
  • If the bulgur seems too hard, add a little more hot water and allow it to soften before continuing.
  • Before forming the kibbeh, you may want to taste the mixture and adjust the spices, including the salt.
  • If the mixture doesn't stick together, you may need to knead it for a bit.
  • If the kibbeh are still too wet, allow them to sit, uncovered, until they reach the preferred texture.

Nutrition

Serving: 1piece | Calories: 44kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 119mg | Fiber: 1g | Sugar: 0g