Lentil Croquettes

Step 1

Rinse the 1 cup red lentils and place in a pot with 2.5 cups water. Bring to a boil, then reduce heat and simmer until lentils are soft and water is absorbed, about 20 minutes.

Step 2

Stir in the 0.5 cup fine bulgur, cover, and let sit for 10 minutes until bulgur is tender and mixture is thick.

Step 3

While lentils cook, finely chop the 1 medium onion. Heat 2 tablespoons of the olive oil in a skillet over medium heat and cook onion until soft and golden, about 8 minutes.

Step 4

Add the 2 tablespoons tomato paste to the onion and cook for 2 minutes, stirring, until paste darkens slightly and smells rich.

Step 5

Combine the lentil-bulgur mixture with the onion mixture, add 1 teaspoon salt, and mix well. Let cool slightly until easy to handle, about 5 minutes.

Step 6

Shape the mixture into small croquettes, about 2 tablespoons each, pressing firmly to hold together.

Step 7

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook croquettes in batches, turning once, until golden and crisp on both sides, about 6 minutes total.

Step 8

Serve croquettes with lettuce, tomato, bell pepper, and lemon wedges for squeezing.