Turkish Spiced Lentil & Walnut Kibbeh with Pomegranate-Tahini Drizzle

Ingredients

• 0.5 cup bulgur wheat, fine grind
• 0.5 cup red lentils, dried
• 0.25 cup walnuts, finely chopped
• 1.25 cups vegetable broth, low-sodium, divided
• 0.25 medium onion, finely minced
• 1 clove garlic, minced
• 0.5 tsp ground cumin
• 0.25 tsp ground cinnamon
• 2 tbsp fresh parsley, chopped
• 2 tbsp tahini
• 1 tbsp pomegranate molasses
• 1 tbsp lemon juice, fresh
• 3 tbsp olive oil, divided
• 0.25 tsp sea salt
• 0.125 tsp black pepper

Instructions

1. 1

   Place bulgur in a bowl and pour 0.75 cup hot vegetable broth over it. Cover and let soak for 15 minutes until tender and liquid is absorbed.

2. 2

   Meanwhile, cook red lentils in remaining 0.5 cup broth for 8-10 minutes until tender but not mushy. Drain excess liquid and let cool slightly.