Turkish Red Lentil Kofte Wraps

Combine 1 cup red lentils and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until lentils are tender and most of the water is absorbed.

Stir in 1/2 cup fine bulgur into the cooked lentils, cover, and let stand for 10 minutes to allow the bulgur to soften.

While the bulgur softens, heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1 medium finely chopped onion and cook for 5-7 minutes, or until softened and translucent.

Stir in 1 tablespoon tomato paste, 1 teaspoon cumin, and 1/2 teaspoon paprika into the onion mixture. Cook for 1 minute, stirring constantly, until fragrant.

Add the onion mixture to the lentil and bulgur mixture. Stir in 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until all ingredients are combined.

Allow the mixture to cool slightly, then form into 12-16 small oval-shaped kofte.

To assemble the wraps, place a portion of shredded lettuce on each of the 4 pieces of lavash bread. Arrange 3-4 kofte on top of the lettuce, then roll up the lavash bread tightly to form a wrap.

Serve immediately.