Sometimes, you make too much lentil soup. No worries! I get it. This recipe is for you.
Ingredients
- ½ onion, cubed
- ¼ bell pepper, cubed
- 2-3 cups leftover lentil and bulgur stew, found here
- 1-2 cups rolled oats to reach desired consistency
- ½ cup mint, chopped
- 1 tsp. sumac or to taste
- Salt and pepper to taste
Method
- Preheat oven to 400°F
- Use food processor to blend onion and pepper
- Add in stew, oats, mint, and spices to blend into dough-like consistency
- Spoon and roll balls onto parchment-lined baking sheet
- Bake for 20-25 minutes or until the crust is golden and crispy
- Let sit for 15 minutes at room temperature
- Serve with as many condiments as you want
- Enjoy!
Bread & Grapes 