Boil red lentils with 2 1/2 cups of water. The lentils need to be soft but make sure there is still some water left at the bottom of the pan. Turn the heat off and stir in the bulgar. Put the lid on the saucepan and leave for 10 minutes.
In another saucepan saute the onions in oil and add the tomato puree. Saute for 2 minutes and then add the salt and hot water. Transfer to the bulgar/red lentils. Stir in the spices, spring onions and parsley and then mix well, once cooked down.
Make lentil fingers with your hands (like the picture). If the mixture sticks, wet your hands with water only occasionally. Serve with lettuce leaves and lemon wedges.