Turkish Lentil & Walnut Köfte with Charred Tomato Sauce & Crispy Bulgur

Ingredients

• 3/4 cup red lentils, cooked (or use canned, drained)
• 1/3 cup walnuts, finely chopped
• 1/2 cup bulgur wheat, uncooked
• 3/4 cup vegetable broth, for bulgur
• 8 whole cherry tomatoes, halved
• 1/4 cup onion, minced
• 2 cloves garlic, minced
• 3/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 1/2 tbsp olive oil, divided
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp breadcrumbs, or all-purpose flour
• 1 tbsp tomato paste
• 1 tbsp lemon juice

Instructions

1. 1

   Toast bulgur in a dry skillet over medium heat for 2 minutes until fragrant. Add vegetable broth, bring to simmer, cover and cook 8-10 minutes until tender. Fluff with fork, set aside.

2. 2

   Heat 1/2 tbsp olive oil in a small pan and sauté minced onion for 2-3 minutes until softened. Let cool slightly.