-
1
Melt the butter in a medium saucepan.
-
2
Add the white onion and carrot and cook over moderate heat, until softened, about 5 minutes.
-
3
Stir in the tomato paste, paprika and cumin, then add the lentils and water and bring to a boil.
-
4
Simmer over moderate heat until the lentils are tender and have absorbed about three-fourths of the liquid, about 8 minutes.
-
5
Stir in the bulgur and remove from the heat.
-
6
Let stand until the liquid is absorbed and the bulgur is softened, about 20 minutes.
-
7
Season with salt and pepper.
-
8
Transfer to a rimmed baking sheet; spread in an even layer to cool.
-
9
Put 1/2 cup of flour in a plate.
-
10
Divide the lentil mixture into 16 portions; form into 3/4-inch-thick patties.
-
11
Dredge the patties in the flour, shake off any excess and set on a floured baking sheet.
-
12
In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
-
13
Working in batches, fry the patties over moderately high heat, turning once, until golden, about 5 minutes.
-
14
Drain on paper towels.
-
15
Add more oil to the skillet as necessary.
-
16
In a large bowl, toss the red onion with the cucumber, bell pepper and tomatoes.
-
17
In a small bowl, whisk the olive oil with the lemon juice and pomegranate molasses.
-
18
Pour all but 2 tablespoons of the dressing over the salad, season with salt and pepper and toss.
-
19
Stir in 2 tablespoons of the parsley.
-
20
In a large bowl, toss the romaine with the remaining 2 tablespoons of dressing and arrange on a large platter.
-
21
Set the lentil cakes on the lettuce.
-
22
Spoon the salad on top and sprinkle with the remaining parsley and serve.
