Let's cook.
Rinse the red lentils thoroughly. In a small saucepan, combine the rinsed lentils with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the lentils are tender and have absorbed most of the water. Drain any excess water.
Place the fine bulgur in a large heatproof bowl. Pour the hot water over the bulgur, cover the bowl, and let it sit for 10 minutes until the bulgur has softened and absorbed the water.
While the bulgur is soaking, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the tomato paste, paprika, and cumin into the skillet with the onions. Cook for 1 minute, stirring constantly, until fragrant.
Add the cooked lentils, sautéed onion mixture, chopped fresh parsley, chopped fresh mint, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to the softened bulgur. Mix everything thoroughly with your hands until well combined and slightly mashed.
Take small portions of the mixture (about 2 tablespoons each) and shape them into oval or round patties. Arrange the patties on a serving platter.
Serve the Turkish bulgur and herb patties immediately, optionally with fresh lettuce leaves and lemon wedges for squeezing.
Save this recipe so you can find it again.