LENTIL AND BULGUR “KOFTE”

#2, Bayern

vegan

starter

medium

Christina Hubbeling

INGREDIENTS FOR 4 PERSONS

180 g red lentils
180 g very finely ground bulgur (“Kofte” bulgur)
1 onion
150 ml of olive oil
Salt
1 teaspoon ground cumin
2 spring onions
1 bunch of flat-leaf parsley
2 tbsp TOMAMI # 2 (buy here)
2 teaspoons TOMAMI Bayern (formerly Vegami)
1 lettuce (romaine lettuce)

INSTRUCTIONS

Cook the lentils in boiling water until they are soft according to the instructions on the packet. Remove the pan from the stove and sprinkle in the bulgur. Leave to swell for a few minutes with the lid on. Combine the lentils and bulgur with a fork and set aside to cool. Peel and finely chop the onion and sauté in olive oil over medium heat. Add the onion and oil
to the lentil and bulgur mixture and mix. Salt well and season with cumin. Cut the spring onions into thin rings. Wash the parsley, shake dry and chop finely. Stir the spring onions and parsley into the mixture. Season with TOMAMI # 2 and TOMAMI Bayern (formerly Vegami).

Cut away the lowest part of the lettuce. Wash the individual leaves, pat dry with kitchen paper and spread on a plate. Shape the lentil bulger mixture into kofte balls and distribute on
the lettuce leaves.

N.B. Serve the kofte balls wrapped in lettuce as a snack or as a starter. Thanks to TOMAMI # 2 and Bayern, there is no need for any other spices or herbs apart from cumin and parsley: TOMAMI replaces tomato puree and gives the “kofte” a fresh, acidic tomato note. Bayern rounds off the dish and adds an interesting flavour.

A vegan dish with an oriental touch that the whole family will enjoy – as a starter or a snack.

A recipe by Christina Hubbeling