Lentil Koftah (siami / vegan)

1 cup red lentils, rinsed
3 cups water
2 tsp. salt
1 cup cracked wheat, fine
1 med. onion, chopped fine
1/2 cup olive oil
1/2 tsp. paprika
1/2 tsp. cayenne pepper

Garnish: chopped parsley, scallions, and red or green peppers

Place lentils in 6-qt. pot, add water and bring to boil slowly. Lower flame so it continues to boil gently. In a few minutes, a thick foam will rise to surface. Remove the foam with large spoon.

Simmer 5 minutes or until lentils turn a deep yellow, stirring occasionally.

Add salt and continue to simmer approximately 20-30 minutes (on low flame). When mixture is quite thick and barely bubbling, lentils should be done.

Spoon the cooked lentils into wide bowl, add cracked wheat and half the chopped onion and mix with spoon carefully.

Set aside for 5 minutes.

Heat oil and quickly stir in remaining onion, sauteing until brown.

Add to lentil mixture.

Add paprika and cayenne pepper and knead with hands for 2 minutes until well-blended. Taste to adjust seasoning!

Moisten hands and shape mixture into finger patties.

Serve on large platter with garnish of chopped parsley, scallions and red or green
pepper.

Serves. 6 or more

Enjoy!! It should last for a while in the fridge, but not too long.
3-5 days maximum. Otherwise, it gets a little gummy.

Recipe courtesy of Maro Telfeyan. Thanks Maro!