| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 1.5g | 48g |
| sugars | fibre | protein | salt |
| 5g | 14g | 18g | 0.8g |
Why I Love Brazilian Lentil Kibbeh
When I first stumbled upon this delightful Brazilian recipe called Lentil Kibbeh, I was instantly intrigued by the combination of simple ingredients creating a complex layer of flavors. 
Being raised in Seattle, I have a profound admiration for dishes that bring out the best in humble, earth-grown ingredients, and this recipe struck a chord with me.
A Culinary Adventure
Inherently vegetarian and packed with protein, Lentil Kibbeh embodies the Brazilian spirit – a blend of diverse communities with a rich cultural heritage reflected in their dishes. The green lentils and bulgur wheat add a wholesome texture, supplemented by the warming spices like cumin, coriander, and turmeric that provide a depth of flavor reminiscent of traditional Brazilian cuisine. And oh! The vibrancy of fresh parsley and mint gives this dish a refreshing twist.
Fusion Inspired
While the recipe may not bear a strong connection to my Japanese heritage, it does share a similarity that any culinary enthusiast familiar with Japanese cuisine would spot. And, that’s not hard to guess; it’s the umami factor. Much like a seafood-rich sushi roll, this vegetarian delight has its own umami contributor – lentils. It’s interesting how different cuisines from across the world can have striking parallels.
Moving from Seattle and spending a lot of time in Japan, I have had the opportunity to learn from renowned chefs. In this journey, Yotam Ottolenghi stands out with his innovative vegetarian creations. His masterful use of legumes and spices in many delicious recipes have indeed provided a touch of inspiration in creating this Lentil Kibbeh.
The Perfect Pair
And if you’re wondering about potential side dishes that would pair beautifully with Lentil Kibbeh, a Brazilian Collard Greens recipe, known as “Couve a Mineira,” comes to mind. The buttery greens would beautifully complement the rich, dense Kibbeh, making the meal complete and balanced.
In the end, I love this recipe because it’s more than just a hearty, nutritious meal; it’s a celebration of diversity, a nod to my Pacific Northwest upbringing, and an exploration of new culinary frontiers. Enjoy your cooking adventure!
What You’ll Need
- 2 cups of green lentils
- 1 cup of bulgur wheat
- 4 cups of water
- 2 tablespoons of olive oil
- 2 medium onions, finely chopped
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cayenne pepper
- Salt to taste
- Pepper to taste
- 1 cup of fresh parsley, chopped
- 1/2 cup of fresh mint, chopped
- 2 tablespoons of lemon juice
- Olive oil for frying
Method
Step One
Start by rinsing the lentils under cold water. Put them in a large pot, add the water, and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let the lentils simmer for about 20 minutes until they are tender.
Step Two
While the lentils are cooking, soak the bulgur wheat in a bowl of cold water for 15-20 minutes, then drain and set aside.
Step Three
In a large saucepan, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until the onions become translucent.
Step Four
Add the cumin, coriander, turmeric, and cayenne pepper to the onion and garlic mixture. Stir well so that the spices are well distributed. Season with salt and pepper to taste.
Step Five
Once the lentils are cooked, drain any remaining water and add them to the saucepan with the onion and spice mixture. Add the soaked and drained bulgur wheat as well.
Step Six
Stir the mixture well, ensuring that all ingredients are well combined. Remove the pan from the heat, and let the mixture cool for a few minutes.
Step Seven
Once the mixture has cooled, add the chopped fresh parsley, mint, and lemon juice. Stir well to combine.
Step Eight
Shape the mixture into small patties. Heat a bit of olive oil in a frying pan over medium heat, and fry the patties until they are golden brown on each side.
Step Nine
Drain the fried kibbeh on kitchen paper to remove excess oil before serving. Enjoy your Lentil Kibbeh while hot!
