Bezmäsité karbonátky z červenej šošovice

Vegan red lentils meatballs

This dish is one of my favorite appetizers or served with a salad it also makes a great main dish.


  • 1 small cup (coffee approx. 150 ml) of red lentils
  • 3 cups of water
  • 2 cups fine bulgur or couscous
  • 1 onion
  • 2 spring onions
  • 1 tbsp paprika paste (who doesn’t have use for 1tsp sweet paprika)
  • 1 tbsp tomato puree
  • 50g margarine at room temperature
  • One cup of chopped parsley
  • salt, black pepper, dried chilli , sumac pepper


  • Boil the lentils in salted water for 20 minutes. Then add the bulgur/couscous, stir, cover and leave on the stove for 15-20 minutes.
  • Dice the onion and fry in a frying pan in a little oil until brown. Add the paprika paste, tomato puree (or sweet paprika) and stir briefly.
  • When the mixture has cooled a little, add to the lentils. Add the margarine as well.
  • Then add the finely chopped spring onions and parsley. Season everything with salt, black pepper and chilli. Those who like can add the traditional sumac spice, which has a slightly spicy taste.
  • Knead the dough well with your hands and then refrigerate it for half an hour.
  • Then shape the meatballs with your hands.
  • These are served drizzled with lemon juice and served with a vegetable garnish, preferably crisp lettuce leaves.

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