Directions

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and cook, stirring occasionally, for about 4-5 minutes until the onion becomes soft and begins to turn golden.

2. 2

   Add the tomato paste and pepper paste (or additional tomato paste if pepper paste is unavailable) to the onion mixture. Stir well to combine and cook for 1-2 minutes, allowing the pastes to caramelize slightly and deepen in color.

3. 3

   Stir in the ground cumin, coating the onion-paste mixture evenly. Cook for another 30 seconds until fragrant.

4. 4

   Pour the water into the pot and bring it to a boil over medium-high heat. Add the rinsed red lentils and stir to combine.

5. 5

   Once the mixture returns to a boil, add the bulgur wheat and 2 teaspoons of the kosher salt. Stir thoroughly to distribute ingredients evenly.

6. 6

   Reduce heat to medium-low and simmer, stirring occasionally to prevent sticking, for 20-25 minutes until both the lentils and bulgur are tender and have absorbed most of the liquid. The mixture should have a thick, porridge-like consistency.

7. 7

   Taste the mixture and adjust seasoning with the remaining 1/2 teaspoon of kosher salt and Aleppo pepper flakes if desired. Stir in the sliced scallions and fresh parsley.

8. 8

   Divide the lentil and bulgur mixture among serving bowls. Top each bowl with additional sliced scallions, a dollop of whole milk yogurt, and serve alongside fresh romaine lettuce leaves and lemon wedges for squeezing over the top.