Vegan day 78: Turkish red lentil balls
This is one of those rare days that I actually say to myself– wow I think I can really cook! I never would have thought up this recipe yet it was so simple and healthy. My Mom read this to me one day over the phone- right out of a White Plains local newspaper. People still read newspapers even though they make your hands dirty lol and they still use the US Postal Service to mail things out lol– that’s why I was so happy to get this delicious recipe in the mail! I guess you can tell that I am a spoiled internet junkie! I love when people share recipes with me- on Facebook, via email or even the good ol’ fashion way. I’m not sure what generally makes me pick one- certainly, I can get to them all since I still have 287 days left.
I liked this recipe because it is yet another way for me to eat more legumes. I have to say- never would I eat lentils, beans, peas.. any of them! I was a pasta and gummy bear kinda girl most of my life!
I swear you have to fully close one door to fully open another! By making tough diet changes, I was able to see the world of food through a different light! Luckily, for the direction my own health was probably heading in- I made the changes! Now legumes– yes lentils– are a blessing!
Turkish Red Lentil Balls
from a WP newspaper dated February 29, 2012
Red lentils (1 cup uncooked)
Bulgur, fine (1/2 cup uncooked)
Extra-virgin olive oil 2T
Yellow onion (1 large)
Harissa- red chili paste (1T)
Cumin, ground (1T)
Scallions (3 finely chopped)
Parsley (3T finely chopped)
Salt (3/4t)
Ground pepper
Boston or butter lettuce- torn into 30 small pieces
Lemon wedges
I followed this recipe to the point! I began with 2 1/2 cups of water set to a boil, then I added the lentils on a slow simmer/ low heat for about 15 minutes. I mixed in the bulgur, covered the pot and turned off the heat. Let that sit 15 minutes.
In another saucepan, I heated the oil and onions for about 8 minutes- then adding in the chili paste and cumin.
I combined these mixtures in a mixing bowl, added a the scallions, parsley and a little salt and pepper and mixed by hand (with gloves on). If the mixture is too moist add some bulgar and let it absorb into the mix- another 15 minutes. I did have to do that! Final step is to roll small amounts into the shape of mini footballs and position onto the lettuce. Sprinkle some scallions and parsley onto the finished plate and have lemon wedges ready. When you are ready to eat these squeeze fresh lemon right on. I was amazed how good they were! I even made a wrap afterwards with a fresh raw collard green on the outside!
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Sunday 18th 2012 blog]
