Vegetarian Kibbeh

Elevate your culinary repertoire with this vibrant and flavorful Vegetarian Kibbeh, a plant-based twist on the Middle Eastern classic. This recipe combines the earthy richness of red lentils and fine bulgur wheat with a fragrant blend of warm spices, including cumin, coriander, cinnamon, and allspice, creating a satisfying and wholesome dish. Enhanced by fresh parsley, mint, and a zesty splash of lemon juice, this dish is finished with crunchy walnuts and jewel-like pomegranate seeds for texture and a pop of color. Perfect as a light main course or a show-stopping appetizer, this vegetarian kibbeh is easy to make, ready in under an hour, and ideal for serving warm or at room temperature. Pair it with crisp lettuce leaves for added crunch and presentation elegance. Bursting with bold flavors and healthy ingredients, it’s a must-try for vegetarians and anyone craving authentic Middle Eastern cuisine.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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
• 0 optional: lettuce leaves for serving

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Transfer the kibbeh mixture to a serving platter. Drizzle with the remaining 2 tablespoons of olive oil before serving.

Step 8

Serve warm or at room temperature, optionally on a bed of lettuce leaves for presentation.

Nutrition Facts

Serving size	(1052.1g)

Amount per serving	% Daily Value*
Calories	2105.6

Total Fat 104.0g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 3702.4mg	0%
Total Carbohydrate 263.7g	0%
Dietary Fiber 75.4g	0%
Total Sugars 34.8g
Protein 65.8g	0%

Vitamin D 0IU	0%
Calcium 779.2mg	0%
Iron 30.9mg	0%
Potassium 4334.3mg	0%

*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.

Source of Calories

Fat: 41.5%

Protein: 11.7%

Carbs: 46.8%