A vegetarian "kibbeh" with lentils in place of the heart. From "The
Cuisine of Armenia," by Sonia Uvezian.

Combine lentils, water and dash salt in heavy saucepan. Bring to boil
over high rut, then simmer until lentils are tenderise, roughly 20
proceedings. Add more hot water if required. Stir in 1/2 cup butter and
bulgur. Simmer 2-3 transactions. Remove from heat and masking. Set by 15
proceedings.

In heavy skillet, melt odd 1/4 cup butter over moderate oestrus.
Add onion. Saute until golden embrown, stirring often. In large
mixing bowl combine sauteed onions, lentil and bulgur assortment.
Dipping hands occasionally into bowl of warm weewee, knead mixture
until well blended, 2-3 proceedings. Adjoin 3 tablespoons sweet peppercorn, 3
tablespoons green onions, 3 tablespoons parsley and 3 tablespoons
mint to mixture and mix good. Adjust seasonings to tasting.