For some of us it is time for fasting. When a dear friend of mine asked, if I could post few vegetarian recipes I thought, why not lentil. Lentil which is widely used in Armenian cooking is tasty, cheap and healthy. Rich with iron it is good for pregnant women. You can soak it for few hours in the water depending on the type of the lentil you are planning to cook. One of the bright memories from childhood is my mom sprouting the dry lentils by leaving them in the cotton balls placed in water and decorating the Easter table, it seemed to me that she is someone in-between David Copperfield and Hamayak Hakopyan (Armenian illusionist well known in USSR in 80s)
Ingredients: (As starter for 8 people as main for 4)
Lentil 1 cup (you use either red or yellow )
Cracked wheat ¼ cup Bulghur
Onion 3
Parsley
Red pepper
Salt
Olive and Corn Oil
Place the lentil in the pot add water, (so it covers the lentil for 4 cm or the width of 2 fingers)
take of any foam from surface
Cooking time depends on the type of the lentil. Add salt when the lentil is ready.
When almost no liquid is left add the bulghur, let it absorb the rest of the water.
Leave it to cool.
take of any foam from surface
Cooking time depends on the type of the lentil. Add salt when the lentil is ready.
When almost no liquid is left add the bulghur, let it absorb the rest of the water.
Leave it to cool.
Chop and fry 2 onions on adding red pepper (paprika). Mix it with the cooled lentil/couscous.
Chop the parsley and an onion and serve it separately with olive oil.
Now your lentil kyufta is ready
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