Browsing through the net I found Taste of Beirut, by a Lebanese author who shares very appetizing recipes. From her repertoire we have adapted these lentil kibbeh red beans and bulgur with pumpkin, a simple and easy way to eat legumes.
The kibbehof which there are many varieties, are characterized by having a oval, and they can be both vegetarian and include meat in their preparation. This recipe is an original and fresh way to consume red lentils, not to be limited to spoon dishes or salads, and it can be adapted with other spices, adding fresh herbs or other vegetables.
Wash the lentils well in cold water and drain. Put in a pot and cover with water, bring to a boil, reduce heat and cook about 15 minutes, until they are tender. Meanwhile, let the bulgur soak.
When the red lentils are cooked, add the well-drained bulgur, mix and cover. Leave rest 15 minutes. Heat a little oil in a pan and sauté the onion for a few minutes. Add the tomato and the pumpkin and cook everything until the vegetables are soft.
Check that the bulgur is tender, if not, add a little water and cook at low temperature a few minutes.
Mix the lentils and bulgur in a bowl with the cumin, coriander, paprika, turmeric and chopped parsley. Add the pumpkin with the onion, mixing well. season to taste.
Work everything together until you get one. homogeneous, malleable mass, tender but consistent. Form portions with your hands or a couple of spoons and arrange them in a fountain.
NaturGreen Organic Red Lentil 500g
With what to accompany the kibbeh
No need to serve kibbeh very hot, so we can prepare them in advance and give them a heat stroke so that they are warm or simply take them warm or cold, if it is still hot They are delicious accompanied by a fresh salad or vegetables, and they combine very well with yogurt sauces, a creamy labneh or with some spicy touch. By combining legumes and cereal we have a nutritionally very complete dish that is rich in vegetable proteins.
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