Red Lentil Kibbeh | America's Test Kitchen

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 1 teaspoon table salt
• 2 tablespoons harissa
• 2 tablespoons tomato paste
• ½ teaspoon cayenne pepper (optional)
• 1 cup medium-grind bulgur
• 4 cups water
• ¾ cup dried red lentil, picked over and rinsed
• ½ cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 head Bibb lettuce (8 ounces), leaves separated
• ½ cup plain plant-based yogurt or dairy yogurt
• Lemon wedges