Instructions: Wash lentils, place in a medium-size pan, cover with 3.5 cups of water. When it starts boiling, 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 roughly
chopped onion in olive oil slightly. And 2 tablespoons of flaked red pepper.

Set aside. Add the finely - chopped onion to lentil - bulgur mixture. Also add salt and both pastes. Knead well. When it is mixed well enough add fresh onion, garlic and some salt. Knead again. Put chopped parsley and dried tarragon on top of that mixture.

Add the sauteed roughly 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.

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