Directions

• Wash the lentils and sieve. Pour them into a saucepan with the water, boil, then reduce the heat and simmer with the lid half on to prevent overflowing. Check and stir occasionally to prevent sticking. Cook until the lentils are falling apart and maintain a thick consistency.
• Once the lentils are fully cooked, turn off the heat. Add the bulgur to the lentils, stir, and put the lid on immediately. Let it sit for 20 minutes to cook the bulgur in the excess lentil juice.
• Heat the oil and cook the chopped onions, stirring continuously until very soft. Add the red pepper paste, tomato paste, salt, pepper, mint, chilli flakes, and half the parsley. Mix well.
• Add the onion mixture to the lentil and bulgur mixture. Knead well with your hands.
• Chop the spring onions, the rest of the parsley, and basil, then add them to the mixture. Take a walnut-sized ball of the mixture and roll it into a small sausage shape. Repeat until all the mixture is used up.
• Serve cold on lettuce leaves with squeezed lemon juice.