Lentil Meatballs Recipe

Ingredients:

For the meal:
	Red Lentils	1.5	Cup
	Fine Bulgur (Meatballs)	1.5	Cup
	Water (Boiled And Rested)	3	Cup
	Salt	1	Tsp (large)
	Olive Oil	6	Tbsp
	Dry Onion	2	Qty
	Pepper Paste (Pain On Demand)	1	Tbsp
	Tomato Paste	1	Tbsp
	Pomegranate Syrup	1	Tsp (large)
	Lemon Juice	1/2	Half Cup
	Fresh Onion	5	Qty
	Chili Pepper	1	Tsp
	Cumin	1	Tsp
	Black Pepper	1	Tsp

For the Presentation:
	Parsley	1/2	Bunch
	Head Lettuce (Small)	6	Leaves
	Lemon	6	Slice
	Pickled Cucumber	6	Qty

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Instructions:

1. Take the red lentils in a colander, wash them thoroughly and drain. Add 3 glasses of hot water and add a teaspoon of salt and boil over medium heat until soft. Remove the foam that rises on it while boiling, with a tea strainer and throw it away.
2. Before the lentils are completely drained, take them off the stove, add the fine bulgur, turn it upside down, close the lid and wait.
3. Your mixture, which is waiting in the pot with the lid closed for 15-20 minutes, will absorb its water and swell well. Meanwhile, wash and drain the fresh greens and spring onions.
4. Add 2 spoons of olive oil and the onion you cut into cubes in a pan and start frying.
5. Add the spices and tomato paste to the onion you have roasted for 4-5 minutes and continue frying for a few more minutes. Add seasonings of your choice to taste.
6. When your lentil and bulgur mortar has cooled, pour the tomato paste mixture you prepared in the pan on it. Mix and rest in the refrigerator for at least half an hour. Add lemon juice, pomegranate syrup and 2 spoons of olive oil and mix.
7. Finely chop your greens such as parsley, dill, mint and spring onions on top of the entire mixture.
8. Stir the mixture first with a fork and then knead with your hands.
9. In the last step, shape the mixture you kneaded into small meatballs with your hands and shape them. You can prepare bite-sized presentations on small lettuce leaves. Serve your lentil meatballs cold by garnishing them with lemon slices and parsley leaves. Enjoy your meal!

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Salad