An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Simmer the lentils in water until soft and nearly dry.
Stir in the bulgur, cover, and let swell off the heat for 15 minutes.
Fry the onion in olive oil with the tomato paste, cumin, and paprika, then mix into the lentils and bulgur.
Knead until moldable, then shape into oval patties.
Serve at room temperature wrapped in lettuce leaves with parsley.