🍲 Loğusa Toparlanma · Anne

Vegetable Red Lentil Patties for New Mothers — A Practical, Iron- and Protein-Friendly Meal

A practical, meat-free patty recipe that is iron- and protein-friendly for the postpartum recovery period. Red lentils and fine bulgur are blended with carrot, pepper, fresh herbs and lemon. The vitamin C in lemon and parsley may help the absorption of plant-based iron; it makes a light yet filling meal or side.

⚠️ Contains allergens: gluten

Ingredients

• • 1 cup Red lentils
• • 1 cup Fine bulgur
• • 1 piece Onion (finely chopped)
• • 1 piece Carrot (grated)
• • 1 piece Red bell pepper (finely diced)
• • 1 tablespoon Tomato paste
• • half bunch Fresh parsley (chopped)
• • 3-4 stalks Spring onion (finely chopped)
• • 3 tablespoons Olive oil
• • 1 piece Lemon (juiced)
• • to taste Cumin, chili flakes, salt, black pepper

Directions

1. 1

   Rinse the red lentils and simmer with 2.5 cups of water over low heat for about 20 minutes, until soft and the water is absorbed.

2. 2

   Off the heat, stir in the fine bulgur; cover and let rest for 15 minutes so the bulgur swells.

3. 3

   Meanwhile, in a pan with part of the olive oil, sauté the onion, grated carrot and pepper until soft; add the tomato paste and cook for 1-2 minutes.

4. 4

   Add the vegetable mixture to the lentil-bulgur base; season with cumin, chili flakes, salt and black pepper to taste.

5. 5

   Once the mixture is cool enough to handle, add the chopped parsley, spring onion, lemon juice and remaining olive oil, and knead until smooth.

6. 6

   Shape small patties by pressing the mixture in your palm; arrange on lettuce leaves and serve with lemon wedges.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.