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red lentil recipes lentil kibbeh
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5 from 3 votes

Kibbeh Recipe (vegan lentil patties)

Red Lentil Recipes including Lentil Kibbeh
Prep Time20 mins
Cook Time10 mins
Total Time40 mins
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 T. 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 tsp. sea salt
  • 1 tsp. paprika
  • ½ tsp. crushed red pepper flakes
  • ¼ tsp. cumin powder
  • ¼ tsp. coriander powder
  • 1 T. tomato paste
  • 1 T. 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 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 the 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, these should be some liquid left in the pot to soften the bulgur. If not, add some boiling water (1/2 to 1 cup).
  • If there seems to be too much liquid left, strain the lentil and add 1/2 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