Ingredients
2 cups #2 bulgur
2 cups red lentils
1 bunch of broad parsley
1 sm. tomato paste
4 large heirloom tomatoes
1 cup of cashew powder
white vinegar
sea salt
white sugar
olive oil
smoked paprika
cayenne pepper
Method
Add half of the tomato paste and one tablespoon of salt and sugar, and splash of vinegar to shallow pot of water, turn heat to medium. Dice tomatoes. In separate pot boil red lentils until cooked through, strain and set to cool. Once tomato paste mixture is hot add diced tomatoes, splash of olive oil, two tablespoons of cayenne pepper and turn heat down to low. In a new pot add the other half of the tomato paste, couple pinches of sugar, splash of vinegar, bulgur and about 4 cups of water. Add water as needed and stir occasionally to keep bulgur from burning. Meanwhile, preheat oven to 250F. Lower tomato mixture on stovetop to a simmer and slowly stir in the cashew powder, with a fork work out any lumps.
The bulgur will expand threefold, once soft remove from heat, strain, and put in large bowl while hot. Add lentils and mix. Then add half a cup of olive oil, 4 tablespoons of smoked paprika and any other complimentary spice and mix thoroughly. Add more olive oil as needed. Once mixed even out on large baking tray and put in oven until top of mixture has dried out slightly. Remove from oven, let sit for 5 minutes, then roll into balls and plate. Serve with tomato and cashew sauce on top. Garnish with salt to taste and fresh parsley.
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