Red Lentil Kibbeh

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 onion, chopped fine
  • 1 red bell pepper, stemmed, seeded, and chopped fine
  • 1 teaspoon table salt
  • 2 tablespoons Harissa (this page)
  • 2 tablespoons tomato paste
  • 1/2 t cayenne (optional)
  • 4 cups water
  • 1 cup medium-grind bulgar, rinsed
  • 3/4 cup dried red lentils, picked over and rinsed
  • 1/2 cup chopped fresh parslety
  • 2 T lemon juice
  • 1 head Bibb lettuce (8 oz), leaves separated
  • 1/2 cup plain yogurt
  • Lemon wedges

Directions

  1. Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion, bell pepper, and salt and cook until softened, about 5 minutes. Stir in harissa; tomato paste; and cayenne, if using, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in water and bulgur and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is barely tender, about 8 minutes. Stir in lentils, cover, and continue to cook, stirring occasionally, until lentils and bulgur are tender, 8 to 10 minutes.
  3. Off heat, lay clean dish towel underneath lid and let mixture sit for 10 minutes. Stir in 1 tablespoon oil, parsley, and lemon juice and stir vigorously until mixture is cohesive. Season with salt and pepper to taste. Transfer to platter and drizzle with remaining 1 tablespoon oil. Spoon kibbeh into lettuce leaves and drizzle with yogurt. Serve with lemon wedges.