Turkish red lentil and bulgur patties in lettuce

Ingredients

For 1 serving

• Red lentils45 g
• Bulgur20 g
• Spring onions15 g
• Parsley8 g
• Tomato paste15 g
• Paprika1.5 pinches
• Extra virgin olive oil1.5 teaspoons
• Lettuce60 g
• Lemon juiceto taste
• Saltto taste

Contains: gluten,

Method

1. Rinse the red lentils and put them in a small pan with about twice their volume of water; bring to the boil and cook for 15 minutes over low heat, stirring often, until broken down and the water almost absorbed.
2. Turn off the heat, stir in the bulgur straight away, cover and leave to stand for 15 minutes, until the bulgur has absorbed all the liquid and the mixture is firm.
3. Meanwhile thinly slice the spring onions and chop the parsley; heat the olive oil in a small pan over medium heat and fry the spring onions for 2–3 minutes until soft, then add the tomato purée and paprika and cook for 1 minute, stirring.
4. Add this mixture, the parsley and a pinch of salt to the lentils and work it with your hands until evenly combined and uniformly red.
5. With wet hands shape 5 elongated patties, squeezing each one in your fist so it keeps the marks of your fingers.
6. Wash and dry the lettuce leaves and serve the patties wrapped in the leaves, with the lemon juice.