Скачать или смотреть Turkish Lentil Meatball Recipe With Nephrologist & Chef From Miami!

Let's make a plant based Turkish Lentil Meatball with Pediatric Nephrologist and Chef, Dr. Mariselis Rosa, MD! Chat with a kidney doctor AND get a new kidney friendly recipe to try :) #chronickidneydisease #kidneyhealth #ckd

Turkish Lentil Bulgur Balls (Mercimek Köftesi)

Recipe makes ~ 24 balls  (approx. 1.5 inch)

Ingredients:

1 cup dry split red lentils
2 cups water (to cook lentils)
1/2 cup dry fine bulgur
1 small onion, chopped
1/3 cup of fresh parsley, finely chopped
1/3 cup fresh dill, chopped
1/3 cup green onions, finely chopped 
1 teaspoon paprika 
2 tbsp tomato paste
1 teaspoon red pepper flakes
1 tbsp Cumin
1/2 tsp salt 
1 teaspoon  black pepper
2 tbsp extra virgin olive oil
juice of whole lemon
Optional: 1 tablespoon pomegranate molasses (no refined added sugars)

Directions:
1. Cooking the lentils in water for 10 minutes
2. Then add dry bulgur to the lentils and simmer together covered for 30 min until bulgur is soft.
3. Drain any leftover liquid.
4. Let the mixture cool and then refrigerate.
5. Once it is cold then add the rest of the ingredients and form the balls.
6. Serve on lettuce leaves and top with lemon juice.  

Nutrition Info (per 3 balls)
164 calories
7.5 g protein
26 g carbs
5 g fiber
162 mg sodium
322 mg potassium
114 mg phosphorus
-0.3 PRAL

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