Red Lentil and Lemon Kofte from The Vegetarian Kitchen by Prue Leith and Peta Leith

Ingredients

• 150 g red lentils
• 2 tsp tomato purée
• a handful of flat-leaf parsley, finely chopped
• 2 tsp harissa paste
• juice of ½ lemon plus wedges to serve
• 75 g bulgur wheat
• 1 tbsp vegetable oil
• salt and black pepper to season
• 16 baby gem lettuce leaves, washed
• ½ tsp ground cumin
• 1 onion, finely diced