• 1serving

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Nutrition Info . . .

VitaminsA, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1/2 c Red lentils

  2. 1 md Onion, finely chopped and Sauteed

  3. 1/2 bn Green onions, finely

  4. Chopped 1 t Salt

  5. 1 c (or less) 

  6. 2 bulgur 

  7. Ave to get this at a Middle

  8. Eastern

  9. 2 refers to

  10. Ow finely ground it is.

  11. This is one step

  12. Up from what is used to make

  13. Tabouli)

  14. 1/2 T Red pepper/paprika

  15. 1/4 c Parsley, finely chopped

Instructions Jump to Ingredients ↑

  1. Rinse lentils to remove stones. Wash until water is clean. Cover lentils with one inch of water and cook until thick and heavir than cream soup. Add bulgur. Stir. Add red pepper, sauteed onions, raw green onions. Cool. The bulgur cooks during the cooling. Form into desired shape, either into little felafel sized balls or into one big mound/pattie. Garnish with sprigs of parsley and if you made a big mound, pieces of green pepper.

  2. Posted by Posted by to the Fatfree Digest [Volume 11 Issue 10], Oct.

  3. , 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, using MMCONV. —–


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