Sprouted Lentil Kibbeh

Ingredients

• ¾ cup sprouted lentils
• ½ cup chopped parsley
• 3 tablespoons extra-virgin olive oil
• 4 cups water
• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 1 teaspoon salt-free seasoning
• 2 tablespoons harissa
• 2 tablespoons tomato paste
• ½ teaspoon cayenne pepper
• 1 cup bulgur
• 2 tablespoons lemon juice (fresh squeezed or 100% lemon juice)
• 1 head Butter lettuce
• ½ cup plain low (or none) fat, Greek yogurt

Instructions

1. Heat 1 tablespoon olive oil in large saucepan over medium until warm. Sautee chopped onion and bell pepper (cook until softened).
2. Stir in harissa, tomato paste, salt-free seasoning and cayenne. Continue to cook, stirring frequently, until fragrant (about 5 minutes).
3. Add bulgur and water to the saucepan.  Reduce heat to low, cover, and simmer until bulgur is starting to become tender.
4. Stir in lentils and cover the pan, making sure to stir occasionally. Continue cooking until lentils and bulgur are soft. Remove pan from heat and let mixture sit for several minutes. Stir in 1 tablespoon olive oil, parsley, and lemon juice and stir vigorously until thickened. Season with salt-free seasoning to taste.
5. Add to lettuce leaves and drizzle with yogurt to serve

Nutrition:

• Servings per Recipe: 6
• Serving size: 1
• Calories: 227; Total Fat: 11g; Saturated Fat: 2g;  Trans Fat: 0g; Sodium: 290mg; Total Carbohydrate: 27g; Dietary Fiber: 7g; Sugars: 5g; Protein: 8g