Wash lentils, rinse, peel potatoes . In a small saucepan, combine the lentils, potatoes and 1/2 teaspoon salt and 3 cups of water.Bring to a boil and then simmer uncovered over low heat, until absorb most of the water or cooked. (Keep a cup of boiling water aside, we may need later)

Meanwhile chop onions

Chop parsley, scallions

Stir lentil mix into the bulgur and remove from the heat. Cover and set aside until the bulgur is very soft, 15 to 20 minutes.

In a small skillet over low heat, heat the oil and add the onion, sautéing until soft, about 3 minutes

. Add the tomato and pepper pastes and mix well. Remove from the heat and cool. Add cumin, crushed red pepper and black pepper.

Add the onion mixture to the lentil mixture and toss to mix.

Add the scallions and parsley, mixing gently

form the lentil mixture into oval balls

You can line the platter with lettuce leaves before you serving.