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- 3/4 cup red lentils
- 2/3 cup millet
- 1 teaspoon sea salt
- 4 tablespoons extra-virgin olive oil
- 1 onion, very finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- Juice of 1/2 lemon
- 1/3 bunch fresh parsley, finely chopped
- 1/2 bunch scallions (spring onions), finely chopped
- 4 leaves curly lettuce, for serving
- In a saucepan, combine the lentils and 2 cups (16 fl oz/475 ml) water and bring to a boil over medium heat. Cook until almost all the water has been absorbed and the lentils are tender, about 30 minutes.
- Meanwhile, in a separate saucepan, combine the millet with water to cover. Bring to a boil over medium heat, then cover and simmer until softened, about 10 minutes.
- Drain the millet, add to the lentils pot, and season with the salt. Cover with a lid to let the millet soak up the excess lentil cooking water.
- In a frying pan, heat the olive oil over medium heat. Add the onion and stir-fry until soft, about 5 minutes. Stir in the tomato paste (tomato puree) and cook for 2 minutes. Remove from the heat and stir in the cumin.
- Add the onion mixture to the lentils/millet mixture. Mix in the lemon juice, half of the parsley, and half of the scallions (spring onions).
- Prepare the lentil balls by taking a tablespoon of the lentil mixture in your hands and rolling it into an oval shape. Wet your hands frequently as the mixture will make them sticky. Line a platter with the lettuce leaves.
- Gently place the lentil balls on top of the leaves. Sprinkle with the remaining parsley and scallions. Keep the dish in the fridge until serving time.
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