Rinse red lentils thoroughly under cold water until water runs clear. In a large pot, combine lentils with 3 cups water and bring to boil over high heat.

Reduce heat to medium-low and simmer lentils for 15-18 minutes until tender and water is absorbed, stirring occasionally.

While lentils cook, finely dice onions. Heat olive oil in a skillet over medium heat and sauté onions until translucent, about 5 minutes.

Add tomato paste, cumin, paprika, cayenne, and salt to onions. Cook for 2 minutes, stirring constantly. Remove from heat.

Transfer cooked lentils to large mixing bowl. Add bulgur wheat to hot lentils and stir well. Cover bowl with kitchen towel and let rest for 15 minutes until bulgur absorbs moisture.

Add sautéed onion mixture to lentil-bulgur combination. Mix thoroughly with hands, kneading for 3-4 minutes until mixture becomes cohesive.

Add minced garlic, chopped parsley, and lemon juice. Continue kneading until fully incorporated and mixture holds shape when pressed.

Wet your hands with cold water. Take walnut-sized portions of mixture and shape into oval patties, about 2 inches long.

Arrange patties on serving platter. Garnish with additional parsley and serve with lettuce leaves and lemon wedges.