1 cup red lentil
1 cup fine bulgur
1 medium onion, finely chopped
1/2 cup parsley, finely chopped
1 teaspoon cumin
2 tablespoons tomato paste
1/2 cup olive oil
1 teaspoon himalayan sea salt
juice of one lemon
1-In a medium size pot, cook lentils with 2 1/2 cups of water on medium low heat, stirring occasionaly.
2-When lentils are cooked and only a small amount of water left in the bowl, add bulgur and cook until all water is absorbed for about 5 minutes. Cover and sit for 20 minutes until bulgur is very soft.
3-In a seperate pan, saute the onions with olive oil until soft and golden.
4-Add in the tomato paste, cumin, salt and pepper to sauted onions.
5-Add the onion mixture to the lentil mixture andcook for another 10 minutes.
5-Remove from heat, cover and let sit for about an hour.
6-Add in the chopped parsley to the cooled mixture, mixing gently.
7-Roll into small balls and serve with lettuce leaves.