LENTIL KOFTE BALLS by Sebnem

1 cup Turkish bulgur, small grain, washed and drained

2 cup red lentils, washed and drained

1 large onion, chopped

1-2 garlic

1/2 cup olive oil

2-3 tbsp tomato paste

2 spoon pepper paste

2 tbsp cumin

1 tea spoon red pepper

1 tea spoon mint

1 lemon juice

1 tsp salt

1/2 cup parsley, chopped

Green onion chopped

Cook the red lentils with 4 cups of water on low heat. When there's a small amount of water left, turn off the heat. Add the bulgur. Stir. Cover the lid and put aside.

In another medium-sized pot, saute the onion with olive oil. Then add all the remaining ingredients, except for parsley. Also add in the lentil and bulgur mixture.  Cover and put aside for about an hour.

Mix in the parsley and green onion and using your hand, give them the shape shown in the picture. Keep refrigerated and serve on green salad.

Fresh mint, feta cheese and zucchini are a favorite summer salad combination in small tavernas throughout the Greek Isles. For a more colorful salad, use one zucchini and one yellow squash.