Lentil Rolls "Mergimmeh"


If you're looking for an amazingly tasty and filling vegetarian side dish, here's a quick protein-filled recipe on how to make "mergimmeh" the lentil-packed torpedo roll!



1 cup red lentils, washed and drained

1/2 cup cracked wheat #1

2 ½ cups of water

1 medium onion finely chopped

2 tablespoons of olive oil

1/2 cup chopped onions, with stalks

3/4 cups of parsley finely chopped

1/4 cup of lemon juice

3/4 teaspoon of salt

1 teaspoon of curry

1 teaspoon of paprika


Put lentils and water in a medium pot, bring to boil.  Reduce heat, and simmer for 15-20 minutes, or until fully cooked. Fold in (gently mix in) cracked wheat. The wheat will cook from the heat and absorb the remaining liquid. Cover and chill till cool to the touch.  


In a small skillet, saute onions in pan.  Transfer lentil mixture into bowl, mix in cooked onions.  Add green onion, parsley, lemon juice, curry, and salt.  Form into football shaped patties. Roll each piece in chopped parsley and green onion.  Sprinkle paprika.



You can substitute quinoa for the cracked wheat.