Lentil kibbeh

This is a speedy and delicious type of kibbeh (in Kurdish balloo3) that I tasted at the home of a Kurdish friend whose family resided in  Turkey. The lentils cook in water in minutes and are combined with fine bulgur; spices here are dried coriander and fried onions and a touch of red pepper powder if desired. It is enjoyed with a cold glass of ayran or yogurt drink.

INGREDIENTS: 4 servings

• 1 cup of red lentils
• 1 1/2 cup of white fine bulgur (#1)
• 2 large onions
• Spices: 1 tbsp of dried coriander, salt to taste, red pepper powder to taste (optional)
• Olive oil, as needed
• 1/2 cup of chopped fresh parsley

1. Wash the lentils under running tap water and drain; place in a pot and cover with water (about 1 inch over the lentils); bring to a simmer and cook the lentils until they are cooked yet still firm, about 15 minutes; don’t let the lentils disintegrate in the water since this would affect the looks of your lentil kibbeh (not the taste however). 
2. In the meantime, run the bulgur under running tap water and drain and place in a bowl; when the lentils are cooked, throw the drained bulgur in the pot with the lentils and cover; after about 10 minutes, check and fluff  the mixture; the bulgur should be soft, if not, add a cup of water and cook very gently until the bulgur is cooked. Add the coriander, salt and pepper to the mixture and toss. 
3. Fry the onion in a generous amount of olive oil (1/3 cup) until golden; add to the lentil and bulgur mixture as well as the chopped parsley and toss to mix. Knead the mixture a couple of minutes either with your palms or in a food processor or mixer until it holds together like a dough; shape the mixture into elongated balls and serve as is at room temperature with radishes, tomato slices and whatever raw veggies you fancy.