Enid Katz: "was delicious and very easy to make. just a sugge…" Read More


  • 1/2 cup red lentils
  • 1/2 cup bulgur
  • 1 onion
  • 1 garlic clove
  • 1 leek (white part)
  • 2 tablespoons oil
  • 2 tablespoons tomato pulp
  • 2 tablespoons breadcrumbs
  • chopped parsley
  • chives
  • salt (to taste)
  • 1 onion
  • 1 garlic clove
  • 2 tablespoons oil
  • 2 diced tomatoes (small)
  • salt (to taste)
  • 6 sliced mushrooms (fresh)


  1. For the meatballs, place bulgur and lentils in a pan and cover with water at a ratio of 1 part grain to 2 parts water.
  2. Boil for about 15 minutes.
  3. Cover and set aside for 10 minutes.
  4. Heat olive oil in a pan and sauté onion, garlic and chopped leek.
  5. Add tomato paste and cook for 5 minutes.
  6. Add bulgur, lentils, breadcrumbs, parsley and chives.
  7. Season with salt to taste. Mix well with a spatula.
  8. Cook over low heat for 3-5 additional minutes.
  9. Let cool slightly and shape mixture into balls.
  10. Set aside.
  11. For the sauce, heat olive oil in a saucepan and sauté onion and chopped garlic for 3 minutes, add tomatoes and season with salt to taste.
  12. Cook briefly until tomatoes are soft and falling apart.
  13. Add sliced mushrooms and sauté until mushrooms are cooked.
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Yummly User
Enid Katz 20 Apr
was delicious and very easy to make. just a suggestion - bake them in the oven rather than frying them in the pan as they tend to fall apart in the pan.