Red Lentil Balls with Iceberg Lettuce

Pulse crops are a great source or proteins, essential oils and minerals. Their regular consumption is beneficial to our health and serves as a prevention against many diseases. Scientists recommend to eat them once a week and remember that important is not only their proper preparation but also their combination with other ingredients. As their mainly proteins, we should not combine them with other protein-rich foods. Dip them in water at least 12 or more hours and then cook them well.

Most popular pulse crops in my country are beans and peas, which we, similarly as other pulse crops prepare on a variety of ways such as soups, mash, spread, sauce etc. The other less know types are chick peas, lentils or soya.

This time, however, I will show you how to prepare another type of pulse crops – red lentils, which I had not known before but thanks to my husband I learnt a Turkish recipe which will be an ideal healthy choice for a busy work day – will be a great source of energy, making you feel full yet still having less calories.

Let´s have a look at the ingredients that we need: (2 portions)

• 1 small-size cup of red lentils
• 1,5 cups of fine bulgur
• 3 cups of water
• 1 onion
• 3 tablespoons of olive oil
• 2 tablespoons of tomato sauce
• 1 tablespoon of lemon juice
• spices (black, pepper, red pepper, salt)
• 1 bunch of parsley and iceberg lettuce

Method:

Cook lentils in water for about 20 minutes until they are soft. Meanwhile prepare uncooked bulgur, mix it with onion and tomato sauce, after that add the cooked lentils and remaining water to form a paste. Stir in olive oil, lemon and spices and salt according to your own taste. Let the paste stand until cooled then form balls by hand. Serve with iceberg lettuce.

            Ideal healthy choice for a busy work day