Turkish Spiced Lentil & Walnut Kibbeh with Pomegranate-Tahini Drizzle

Name: Turkish Spiced Lentil & Walnut Kibbeh with Pomegranate-Tahini Drizzle
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 servings
Ingredients: 0.5 cup bulgur wheat; 0.5 cup red lentils; 0.25 cup walnuts; 1.25 cups vegetable broth; 0.25 medium onion; 1 clove garlic; 0.5 tsp ground cumin; 0.25 tsp ground cinnamon; 2 tbsp fresh parsley; 2 tbsp tahini; 1 tbsp pomegranate molasses; 1 tbsp lemon juice; 3 tbsp olive oil; 0.25 tsp sea salt; 0.125 tsp black pepper

Prep 20 min · Cook 25 min · Serves 1 · medium

Vegan

Crispy pan-fried bulgur and red lentil patties infused with cumin, cinnamon, and toasted walnuts, served with creamy tahini sauce brightened by tart pomegranate molasses. A Middle Eastern classic reimagined as a satisfying vegan dinner.

Ingredients

0.5 cup bulgur wheat
0.5 cup red lentils
0.25 cup walnuts
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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