🍲 Loğusa Toparlanma · Anne

Walnut and Parsley Red Lentil Patties — An Additive-Free Evening Meal That Energizes the Breastfeeding Mother

Red lentils and fine bulgur meet plenty of walnuts, parsley and lemon in a filling, low-cook patty. A practical meal that brings together plant protein, iron and healthy fats for the busy days of breastfeeding, enjoyed at room temperature.

⚠️ Contains allergens: gluten, nuts

Ingredients

• • 1 cup Red lentils
• • 1 cup Fine bulgur
• • 2 cups Water
• • 1 piece Onion
• • 3 tablespoons Olive oil
• • 1 tablespoon Tomato paste
• • 1/2 cup Walnuts (coarsely crushed)
• • 1/2 bunch Parsley (finely chopped)
• • 3 stalks Spring onions
• • 1 lemon Lemon juice
• • 1 teaspoon Cumin
• • 1/2 teaspoon Red pepper flakes
• • 1/2 teaspoon Salt

Directions

1. 1

   Rinse the red lentils and cook them in 2 cups of water over low heat until they soften and absorb the water, about 15-18 minutes.

2. 2

   As soon as you take them off the heat, stir the fine bulgur into the hot lentils, cover, and let it steep for 10-15 minutes until the bulgur swells.

3. 3

   Finely dice the onion and sauté it in olive oil until golden; add the tomato paste and cook, stirring, for another 1-2 minutes, then remove from the heat.

4. 4

   Add the onion mixture, cumin, red pepper flakes and salt to the lentil-bulgur blend; once it has cooled slightly, knead by hand for 3-4 minutes until smooth.

5. 5

   Add the finely chopped parsley, spring onions, coarsely crushed walnuts and lemon juice, and stir gently.

6. 6

   With damp hands, shape into patties and arrange on a plate; serve at room temperature with lettuce leaves and 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.