Vegan Lentil Kibbeh

Steps

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1. 1
   Place washed red lentils in a medium pot with 2½ cups of water, cover, and bring to a boil over medium-high heat.
   ▶ ≈0:55
2. 2
   Once boiling, skim off the foam that rises to the surface using a large spoon and discard it.
   ▶ ≈1:16
3. 3
   Reduce heat to low, cover, and simmer for about 15 minutes. Add 1 tsp salt and ½ cup room temperature water, then continue simmering covered for another 15 minutes, stirring occasionally.
   ▶ ≈1:33
4. 4
   Remove from heat and stir in the bulgur until well combined. Set aside to rest.
   ▶ ≈2:30
5. 5
   In a medium pan, sauté the chopped onions in olive oil over medium-high heat, stirring occasionally, for about 5 minutes until golden. Reduce heat to medium, add tomato paste and red bell pepper paste, and stir for 2 minutes.
   ▶ ≈3:22
6. 6
   Transfer the cooked lentils and bulgur to a large mixing bowl and add the sautéed onion mixture. Mix thoroughly by hand for 2 minutes. Add all spices and ½ tsp salt, then continue mixing by hand for 2 more minutes, gradually adding about ½ cup water as needed to reach the desired consistency. Finally, fold in the green onions and fresh mint.
   ▶ ≈5:02
7. 7
   Transfer to a large serving dish, smooth the surface with moistened hands, and garnish as desired with fresh herbs, mint, and radish. Drizzle with olive oil and pomegranate molasses if desired.
   ▶ ≈8:36