Lentil and bulgur wheat balls recipe

• 180 g (6.3oz) red lentils
• 4 tbsp tomato puree
• 100 g (3.5oz) bulgur wheat
• 100 ml (3.5fl oz) light olive oil or sunflower oil
• 1 onion, chopped finely
• 1 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh parsley, adjust to taste
• 1 pinch dried chilli flakes, adjust to taste
• 1 pinch ground black pepper
• 2 garlic cloves, crushed
• 1 tsp salt
• 1 lemon, juice only
• 1 cos lettuce and extra green salad leaves

1. Put the lentils and 500ml water in a pan and bring to the boil.
2. Cover and simmer gently for 15 minutes or until the lentils are cooked but still holding their shape keep checking so that they dont overcook.
3. Turn off the heat and stir in 2 tablespoons of the tomato puree and the bulgur.
4. Cover and leave to one side for 1 hour.
5. Meanwhile, heat the oil in a frying pan over a medium heat and add a generous half of the onion.
6. Stir and fry gently until it becomes transparent.
7. Turn off the heat.
8. Tip the lentil mixture into a bowl.
9. Stir in the fried onion with its oil, plus the remaining raw onion, and all the other ingredients except the lemon juice.
10. Stir very well, taste and adjust the seasoning, adding lemon juice to taste.
11. Shape into walnut-sized balls.
12. The mixture should hold together without being overly sticky or dry.
13. Chill until needed.
14. Remove the leaves from the lettuce.
15. Use each one like a little boat, putting four or five of the balls inside in a row.
16. Serve with green salad.

red lentils, tomato puree, bulgur wheat, light olive oil, onion, dill, fresh parsley, chilli flakes, ground black pepper, garlic, salt, lemon

Taken from www.lovefood.com/guide/recipes/46803/lentil-and-bulgur-wheat-balls-recipe (may not work)