Red Lentil Fingerlings


2 cups water

1 cup red lentils

½ cup fine bulgur

4 tbs olive oil

1 small onion, chopped fine

1 plum tomato, chopped fine

2 tsp cumin

red pepper flakes to taste

salt to taste

green parts of 3 scallions

sliced lettuce leaves

mint leaves

olive oil


• Bring water to boil. Add lentils, stir, and turn heat to low. Cover the pan partially.

• In about 10 minutes the lentils should be cooked, and the water almost absorbed. Turn the heat off. Cover pan completely, let it rest, and stir gently.

• Meanwhile, in a skillet heat oil. Cook chopped onions until soft. Add tomatoes and cumin. Cook a few more minutes.

• Transfer the contents of the skillet – along with the oil – to the lentil mixture. Add salt, pepper flakes and scallion slices. Mix well. Let it cool completely.

• Take walnut-size pieces and shape them into stubby “fingers” by gently squeezing the mixture in your palm.

• Decorate with mint leaf and nestle each in lettuce leaves. Drizzle additional olive oil.


Makes about two dozen patties.


Serve as part of meze table.