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Once the lentils and bulgur are cooked, add to the reserved onion mixture along with most of the scallions and parsley. Season with salt and pepper, then mix well.

Keeping your hands wet, mold about 1 heaping tablespoon of the lentil mixture into football-shaped balls. Place each ball in one of the lettuce pieces and arrange on a serving platter. Garnish with the remaining scallions and parsley and drizzle with additional olive oil. Serve with lemon wedges.