Rinse 250g of red lentils. Simmer in 550ml of water for about 20 minutes, until very soft and most of the liquid is absorbed.
Remove from the heat, stir in 180g of fine bulgur, cover and leave for 10-15 minutes.
Meanwhile, cook 1 large finely chopped onion in 80ml of olive oil until soft.
Add 2 tablespoons of tomato paste, 2 teaspoons of salt, 2 teaspoons of paprika, 1 teaspoon of cumin, 1 teaspoon of black pepper, and pul biber to taste. Cook for 1-2 minutes.
Mix into the lentils with ½ cup of chopped parsley and ¼ cup of chopped fresh mint. Season with lemon juice and pomegranate molasses to taste, then shape into small ovals.
