Ingredients: 1 cup red lentils
1.5 cups finest bulgur
1/2 cup olive oil
1 large finely chopped onion
2 tablespoon sweet flaked red pepper
1/2 clove of garlic
2 tablespoons red pepper or tomato paste
1 cup chopped parsley
1 tablespoon dried tarragon (optional)
Salt as needed

Wash lentils, place in a medium-size pan, cover with 2 cups of water. When it starts boilling, skim. Reduce the heat to medium and cook until lentils turn yellow and mushy and most of the water is absorbed. Pour this creamy mixture over the fine bulgur. Let it rest for about 30 minutes. In a small skillet saute the chopped onion in olive oil slightly. And add 2 tablespoons of flaked red pepper. Set aside. Add tomate/red pepper pastes to the lentil mixture. Knead well. When it is mixed well enough add garlic and some salt. Knead again. Put chopped parsley and dried tarragon on top of that mixture. Add the sauteed rougly chopped onion, knead well again. Shape into egg - size patties. Use damp hands to pinch off and shape. Arrange on a large, flat serving dish. Garnish with lettuce, fresh mint, water cress and with other greens.