Turkish Lentil Meatballs

Boil the lentils with the water, add the wheat groats and let them rest for about 20 min. so that the wheat groats swell.

In the meantime, fry finely chopped onion in oil until golden brown. Mix onions, paprika and paradeis pulp, the washed, finely chopped spring onions and parsley with salt, paprika and cumin into the prepared lentil-wheat groats mixture and knead heartily.

Separate walnut-sized pieces from the mixture and shape into small meat loaves by hand. These are garnished with parsley and served cooled.

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