Instructions

1. 1

   Bring the red lentils to a boil with twice their volume of water and simmer until soft and almost all the water is absorbed. Stir in the bulgur, take the pot off the heat and let it swell, covered.

2. 2

   Finely dice the onion and sweat it in the olive oil until translucent, then add the tomato paste and pepper paste and toast briefly. Stir the mixture into the lentil and bulgur mass.

3. 3

   Knead in the cumin, chopped parsley and spring onions and season generously with salt and lemon juice. Work the still-warm mixture thoroughly with your hand.

4. 4

   With damp hands, shape small oval bites, pressing your finger grooves into each one. Arrange on lettuce leaves and serve with lemon wedges.