Another appetizer for dinner aperitif this summer.
is quick, easy and inexpensive to do it all.
meatballs lentils
For forty balls
200 g lentils (they are actually the color of coral, are found in oriental grocery stores)
The same volume (measured with a glass) either: In
end bulgur according to the traditional recipe (150 g) or
From mix ' Cereal Gourmet "(wheat, barley, oats, soy flakes)
1 / 2 quart of cold water
200 g of onions
8-12 cl
oil 1 bunch
of coriander leaves 15 fresh mint
8 small onions or the new onion
70 g or 3 good tablespoons of tomato paste
1 tablespoon cumin
thyme 1 teaspoon black pepper
: a few good grinds
1 teaspoon salt to keep the end
Promptly wash lentils and cook, covered, in water without salt 10 to 15 min. They must be very soft and should remain a tiny bit of water to cereals.
Remove from heat, add cereal and bulgur. Mix well and quickly. Cover and let stand 15 minutes.
Finely chop onions. Reserve 2 tablespoons
and Sauté the remaining 5 to 10 minutes over low heat in olive oil.
Reserve a few sprigs of cilantro for garnish.
Chop the spring onions, the remaining coriander and mint.
Pour the tomato in the onions, stir and then put out the fire immediately.
Add fried lentils and raw onion, herbs, salt and spices.
Mix well to obtain a homogeneous mixture. Stir a few minutes. Allow to cool and thicken.
A paste with which they shape into balls.
Mold in the palm portions of the size of a quail egg.
Refrigerate.
Serve cold with parsley and arugula.
Freezes well. 
Bon appetite
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