Ingredients:
- 1 Cup of red lentils
- 1 1/2 Cups of thin bulgur
- 1 Onion
- 1 Bunch diced parsley
- 1 Bunch diced shallots
- 2 – 3 Tablespoon olive oil
- 2 Tablespoon salsa (tomato or pepper paste- Turkish version)
- 3 cups of water
- Lettuce cups to serve
Method:
- Rinse the lentils and place them in a pot with 3 cups of water, bring it to boil until they have softened
- Once the lentils absorb the water add the bulgur and close the lid of the pot. Allow the bulgur to absorb the remaining water over approximately 30 minutes
- In a separate pan add the onion and mix it until it’s pink. Add the salsa and mix it with the onion for 1-2 minutes
- Add the onion and salsa to the bulgur and lentils. Once it’s cool enough to mix, put on a pair of gloves and knead the ingredients
- When you notice the ingredients have blended, add the salt, pepper and paprika and knead again
- Add the parsley and shallots and continue to knead. When you are comfortable that it has mixed well, create an egg-shaped kofte (similar to the image) and place it on a plate to the side to cool. You can serve with lemon and lettuce cups
Gut Support
- Prebiotics – Bulgur, lentils, shallots
- Polyphenols – Olive oil