Lentil and Bulgur Croquettes
Ingredients
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150 g red lentils (preferably organic).
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125 g of bulgur (preferably organic).
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2 scallions fresh.
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100 ml of extra virgin olive oil (EVOO).
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1 tablespoon of crushed tomatoes.
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100 g of fresh parsley finely chopped.
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1 teaspoon ground cumin.
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1/2 teaspoon of dried chili pepper chopped (optional).
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Salt and black pepper to taste.
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Instructions
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Baking the Base: Place the red lentils in a saucepan with 400 ml of water. Cover and cook for about 20 minutes. Once cooked, add the bulgur, stir well and cover again. Let it cool completely; this step is crucial so that the bulgur absorbs the excess liquid and the mixture thickens.
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Aromatic Sofrito: Finely chop the scallion and sauté it in a skillet with oil over low heat. When it begins to brown, add the chili pepper and the cumin. Stir and remove from the heat immediately to prevent the spices from burning.
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Mixing the dough: With the lentil and bulgur mixture at room temperature, stir in the crushed tomatoes, sautéed onions, and chopped parsley, and season with salt and pepper to taste. Knead until the mixture is smooth.
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Shaping and Frying: Take small portions of the dough and shape them into croquettes. Fry in olive oil Cook until golden brown. What makes this recipe unique is that They don't need to be battered, since red lentils form a natural crust that helps maintain the structure.
«Incorporating legumes such as the red lentil It provides a source of protein and minerals that are essential for the regeneration of connective tissues. In chiropractic care, we encourage the consumption of organic foods to reduce toxin exposure, which allows the nervous system »function without chemical interference and improve the body's inflammatory response."
— Dr. Marc Bony, Doctor of Chiropractic.
