Kibbeh made of red lentils

Recipe by Damaris Beems
0.0 from 0 votes
Course: SidesCuisine: Lebanese, Arabic




Cooking time


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Kibbeh bil sanieh will bring every Lebanese into heavenly spheres. It is a classic of the Lebanese cuisine that has almost mythical proportions. And for a reason. The lamb mince pie is divine, but yes not vegan. This is a variant that makes a great side dish alongside one or two vegetable dishes. Light, nutritious and tasteful. And beautiful, too. And that’s what you want on your table, right?


  • 200 gram bulgur

  • 200 gram red lentils

  • 2 spring onions

  • 1 eetlepel red pepper

  • pinch chili powder

  • half bouquet flat parsley

  • salt and pepper


  • Rinse the bulgur and leave it in water for a few minutes. In the meantime, cook the red lentils for a maximum of 10 minutes.
    Finely chop the spring onions and the parsley leaves.
    When the lentils are cooked, put them in a bowl and mix with the bulgur and paprika, chili, salt and pepper. Add the parsley leaves and spring onions in or over the dish, whichever you like.
    Spread it out on a flat dish and cut stripes diagonally in it with a knife. This is how it looks beautiful, just like a kibbeh bil sanieh ….

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