Turkish Red Lentil and Fine Bulgur Köftesi

Rinse 180 g red lentils and bring to a boil with 600 ml water. Simmer over medium-low heat 18–22 minutes until lentils are very soft and mash easily, reducing excess liquid if needed.

Stir 120 g fine bulgur into the hot lentils, cover and rest 15 minutes. If bulgur remains firm, add a little hot water and allow longer to soften.

Finely dice 150 g onion and soften in 35 ml olive oil over medium heat for seven minutes. Add 30 g tomato paste, 15 g red pepper paste, 3 g cumin and 4 g salt; cook two more minutes and mix into bulgur.

Cool until safe to touch, then knead in washed, sliced 50 g scallions, 30 g parsley and 20 ml lemon juice. With clean hands shape 12 oval patties and arrange on 100 g washed lettuce, three per serving.