Lentil Kebbeh

Ingredients:

- 1 cup peeled lentil (red)

- 1 cup fine bulgur 

- 1 or 2 red pepper paste (hot or mild) 

- 1 medium onion (1 cup) diced 

- 1 bunch of parsley (1 cup) chopped 

- 6 green onion (1/4 cup) diced 

- 1/4 cup olive oil 

- 1 tablespoon salt 

- 1 tablespoon cumin 

Directions:

- Wash the lentil till the water come out clean. In a medium pot, add the lentil and cover it with water, measuring 1 knuckle covering water. Bring it to boil, then lower the heat and cook for 30 minutes. Check mid way to ensure the water level is still good.

- Wash the bulgur, add it and the red pepper paste to the cooked lentil pot, mix well, Cover and leave for an hour, or till cooled down. 

- In a pan or skillet, add the olive oil and diced onion, sauté till dark golden. 

- Add the fried onion, chopped parsley, and diced green onion to the lentil mixture. Mix well.

- Shape the Kebbeh, by hand scoop a golf size ball mixture, and shape it into fingers. 

- garnish with parsley, green onion, and olive oil (optional).