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Makes about 32 lentil balls

1 cup uncooked red lentils, rinsed and drained

½ cup fine bulgur, uncooked

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 large yellow onion, finely chopped

1 tablespoon harissa (red chili) paste

1 tablespoon ground cumin

3 scallions, finely sliced

3 tablespoons finely chopped flat-leaf parsley

¾ teaspoon salt

Ground black pepper, to taste

Boston or butter lettuce, torn into 30 2-by-2-inch pieces

Lemon wedges

In a medium saucepan, bring 2½ cups of water to a boil. Add the lentils and simmer over low heat, stirring occasionally, until soft, about 15 minutes. Mix in the bulgur, cover the pot and remove from the heat. Let the mixture rest until the residual liquid is absorbed by the bulgur, about 15 minutes.

Meanwhile, in a medium skillet over medium, heat the oil. Add the onions and saute until soft and translucent, about 8 minutes. Stir in the harissa and cumin, then cook, stirring constantly, for 2 minutes more. Transfer to a mixing bowl and set aside.

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