Lenten Recipe: Red Lentils with Cracked Wheat Vospov (Kheemah or Kufta)

Publish Date: 
Thursday, March 13, 2014
1 ¼ cups red lentils, picked over and rinsed
3 cups water
2 teaspoons salt
1 cup cracked wheat, fine
¾ cup olive oil
1 cup coarsely chopped onion
1 teaspoon Me red pepper
¼ cup chopped parsley
¼ cup finely chopped red and green pepper
¼ cup finely chopped scallions or onions
Place lentils in a kettle, add water and bring to the boil. Simmer 5 minutes, removing thick foam that rises to the surface.
Add salt and continue simmering, covered, for 40 to 50 minutes, stirring occasionally. When mixture has cooked to a thick, yellow mass and water is absorbed, remove from heat.
Measure cracked wheat into a deep bowl and spoon cooked lentils over it, mixing to blend. Set bowl aside, covered for 10 minutes.
Heat olive oil in a small skillet and add onions, sautéing them just until they begin to brown. Add pepper, stir, then add skillet contents to bowl and knead or mix thoroughly. Taste to adjust seasoning.
Moisten hands and shape mixture into finger-or sausage-shaped patties: inch off a piece, squeeze it gently in your clenched fist and release it. Arrange patties on a serving platter. Combine garnish greens, sprinkle over finger patties, and serve.

Yield: 6 or more servings.