High Fructose Corn Syrup Free Vegan Lentil Kibbeh
Total time1 hr 20 min
Prep time30 min
Cook time30 min
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Learn more →Ingredients
4 servings
For the shell
- 1 cup fine bulgur wheat
- 1 cup boiling water
- 1 cup brown lentils, cooked and cooled
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp black pepper
- 1 tsp salt
For the filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- ⅓ cup pine nuts
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
For baking
- 2 tbsp olive oil, for brushing
For serving
- fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Place the bulgur in a large mixing bowl and pour the boiling water over it. Stir once, cover tightly with a plate or plastic wrap, and let stand for 20 minutes, until all the water is absorbed and the bulgur is tender.
- 2
While the bulgur soaks, heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 8–10 minutes.
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