Lentils and Bulgur Meatballs

Ananás e Hortelã
Lentils and Bulgur Meatballs


1/2 cup red lentils
1/2 cup bulgur
1 onions
1 garlic cloves
1 leeks (white part)
2 tablespoons oil
2 tablespoons tomato pulp
2 tablespoons bread crumbs
chopped parsley
salt (to taste)
1 onions
1 garlic cloves
2 tablespoons oil
2 diced tomatoes (small)
salt (to taste)
6 sliced mushrooms (fresh)


1For the meatballs, place bulgur and lentils in a pan and cover with water at a ratio of 1 part grain to 2 parts water.
2Boil for about 15 minutes.
3Cover and set aside for 10 minutes.
4Heat olive oil in a pan and sauté onion, garlic and chopped leek.
5Add tomato paste and cook for 5 minutes.
6Add bulgur, lentils, breadcrumbs, parsley and chives.
7Season with salt to taste. Mix well with a spatula.
8Cook over low heat for 3-5 additional minutes.
9Let cool slightly and shape mixture into balls.
10Set aside.
11For 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.
12Cook briefly until tomatoes are soft and falling apart.
13Add sliced mushrooms and sauté until mushrooms are cooked.
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