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Name: Lentil Kufta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 c Red lentils; 1 c (or less) #2 bulgur (you may; 1/2 bn Green onions, finely; Tabouli); 1 1/2 tb Red pepper/paprika; Chopped; Eastern; 1 md Onion, finely chopped and; Grocery store. #2 refers to; 1 ts Salt; Ave to get this at a Middle; Up from what is used to make; Sauteed; Ow finely ground it is.; This is one step; 1/4 c Parsley, finely chopped

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INGREDIENTS

1 1/2 c Red lentils
1 c (or less) #2 bulgur (you may
1/2 bn Green onions, finely
Tabouli)
1 1/2 tb Red pepper/paprika
Chopped
Eastern
1 md Onion, finely chopped and
Grocery store. #2 refers to
1 ts Salt
Ave to get this at a Middle
Up from what is used to make
Sauteed
Ow finely ground it is.
This is one step
1/4 c Parsley, finely chopped

Servings

INSTRUCTIONS

Rinse lentils to remove stones. Wash until water is clean. Cover lentils with one inch of water and cook until thick and heavir than cream soup. Add bulgur. Stir. Add red pepper, sauteed onions, raw green onions. Cool. The bulgur cooks during the cooling. Form into desired shape, either into little felafel sized balls or into one big mound/pattie. Garnish with sprigs of parsley and if you made a big mound, pieces of green pepper. Posted by Posted by HYENIKOMSHIA@wellesley.edu to the Fatfree Digest [Volume 11 Issue 10], Oct. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Lentil Kufta

1 1/2 c Red lentils
1 c (or less) #2 bulgur (you may
1/2 bn Green onions, finely
 Tabouli)
1 1/2 tb Red pepper/paprika
 Chopped
 Eastern
1 md Onion, finely chopped and
 Grocery store.  #2 refers to
1 ts Salt
 Ave to get this at a Middle
 Up from what is used to make
 Sauteed
 Ow finely ground it is.
 This is one step
1/4 c Parsley, finely chopped

Rinse lentils to remove stones.  Wash until water is clean.  Cover lentils  with one inch of water and cook until thick and heavir than cream soup. Add  bulgur.  Stir.  Add red pepper, sauteed onions, raw green onions. Cool. The  bulgur cooks during the cooling.  Form into desired shape, either into  little felafel sized balls or into one big mound/pattie. Garnish with  sprigs of parsley and if you made a big mound, pieces of green pepper.    Posted by Posted by HYENIKOMSHIA@wellesley.edu to the Fatfree Digest  [Volume 11 Issue 10], Oct. 10, 1994. FATFREE Recipe collections copyrighted  by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,  S.Smith34, TXFT40A@Prodigy.com using MMCONV.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (294g)
Recipe Makes: 1 Servings

Calories: 2002
Calories from Fat: 114 (6%)

Amt Per Serving		% DV

	Total Fat 12.7g	17 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 6.6g
Cholesterol 0mg		0 %
Sodium 43mg		1 %
Potassium 3404.8mg		90 %
Total Carbohydrate 344.6g		101 %
	Dietary Fiber 63.8g	255 %
	Sugars, other 280.8g
Protein 144.4g		206 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2002

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