Lentils are a good low-fat source of protein as well as copper and magnesium, which are necessary for energy production and healthy bone tissue. Red lentils cook particularly fast compared to other lentils, since they are split. Since red lentils are not a complete protein on their own, the addition of bulgur to this recipe makes the combination a complete protein. The red pepper paste is done in no time in a food processor or powerful blender and truly delicious. The lemon juice, cilantro, and scallion really brighten up the lentils. The entire recipe is incredibly easy for a quick weeknight meal and would be perfect for a meatless Monday! 🙂

For the Quick Red Pepper Paste:
1 12-ounce jar roasted red peppers, drained
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
For the lentil tabouli:
1 tablespoon olive oil
1 red onion, finely chopped
4 garlic cloves, minced
1/2 cup Quick Red Pepper Paste, separated
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 cup red lentils
2 cups vegetable broth
1 teaspoon sea salt
1/2 cup bulgur wheat
2 pieces of scallion, thinly sliced
1 bunch cilantro, finely chopped
juice of 1 lemon
Freshly ground black pepper

Bibb lettuce or Boston lettuce (optional)

Instructions:
1. To make the Quick Red Pepper Paste: In a food processor, or blender, blend the red peppers with the smoked paprika, red pepper flakes, olive oil, and a pinch of salt until it forms a thin paste or sauce. Leftover paste may be refrigerated in a covered container for up to 1 week.
2. To make the lentil tabouli: In a 2-quart or larger saucepan, heat the olive oil and cook the red onion and garlic over medium heat for 5 minutes, or until soft and fragrant. Add 1/4 cup of the red pepper paste, the cumin, and paprika, and sauté for 30 seconds.
3. Stir in the red lentils and pour in 2 cups broth and 1 teaspoon salt. Bring to a boil, then simmer for 10 minutes or until the lentils have softened. Stir in the bulgur wheat. Remove from the heat and cover the pan. Let the lentils and bulgur rest for 20 minutes, or until the mixture is thick and soft.
4. Stir in an additional 1/4 cup red pepper paste, as well as the scallions, cilantro, lemon juice, and a generous quantity of black pepper. Taste and add more salt and pepper if desired. Set aside to cool.
5. When the lentil mixture has cooled, form it into walnut-sized balls. Place one or two lentil balls or a dollop of lentil mixture in the center of a lettuce leaf, drizzle with roasted red pepper sauce, and roll up the lettuce or pinch it closed like a taco to eat.
7. Eat immediately or refrigerate the lentil mixture for up to 3 days.