Vegetarian Kibbeh
Elevate your vegetarian repertoire with this vibrant and flavor-packed Vegetarian Kibbeh recipe—a plant-based twist on the Middle Eastern classic! Made with nutritious red lentils and fine bulgur wheat, this dish combines a medley of fragrant spices like cumin, coriander, and cinnamon for an irresistible depth of flavor. The addition of fresh parsley, mint, zesty lemon juice, sweet-tart pomegranate seeds, and crunchy walnuts creates a delightful contrast of textures and tastes. Perfect for sharing, this easy recipe, ready in under an hour, is ideal as a wholesome appetizer, side dish, or light main course. Serve it on a bed of crisp lettuce leaves for an elegant, nutrient-rich presentation that’s perfect for any occasion. Vegetarian, full of protein, and bursting with healthy ingredients, this Middle Eastern-inspired kibbeh is sure to become a new favorite!
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Recipe Information
Ingredients
- 1 cup fine bulgur wheat
- 1 cup red lentils
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cinnamon
- 0.5 teaspoon allspice
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh mint, chopped
- 2 tablespoons lemon juice
- 0.5 cup pomegranate seeds
- 0.5 cup walnuts, chopped
- optional: lettuce leaves for serving
Instructions
Rinse the red lentils under cold water until the water runs clear. Drain and place them in a medium pot with 2 cups of water. Bring to a boil, reduce heat, and simmer uncovered for about 15-20 minutes, or until the lentils are tender and have absorbed most of the water.
While the lentils are cooking, place the bulgur wheat in a large bowl, cover with cold water by 1 inch, and let it soak for about 15 minutes. Drain well and set aside.
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and cook, stirring often, until soft and golden, about 5 minutes. Add the garlic and cook for another 1 minute.
Stir in the cumin, coriander, cinnamon, allspice, salt, and black pepper, and toast the spices lightly with the onion and garlic mixture for 2 minutes.
Add the cooked lentils, drained bulgur, and tomato paste to the skillet. Cook, stirring often, for another 5 minutes until well combined and the flavors have melded together.
Remove the skillet from the heat. Stir in the fresh parsley, fresh mint, lemon juice, pomegranate seeds, and chopped walnuts. Adjust the seasoning to taste.
Transfer the kibbeh mixture to a serving platter. Drizzle with the remaining 2 tablespoons of olive oil before serving.
Serve warm or at room temperature, optionally on a bed of lettuce leaves for presentation.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3702 mg | 161% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 34.8 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 4334 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
