Process bell peppers, chili pepper, and salt. Pour puree into a pan on low
Simmer, stirring regularly, until the mixture thickens into a paste. It might take two hours
Wait for it to cool before using
Cover the paste with olive oil and refrigerate in a jar
Add lentils and 2 cups of water to a small saucepan over medium-low heat
This makes lentil filling. Bring to a boil, then reduce the heat to low and cover
After around 20 minutes, the lentils should be tender
Take it off the heat and add the bulgur
Soak bulgur in water for 30 minutes until soft
Also, heat olive oil in a pan on medium
Simmer onions until soft and clear, stirring often
Cook for an additional minute after adding the cumin and red pepper flakes
Mix bulgur, lentils, onions, shallots, parsley, and salt
Mix everything well. Make wraps after it cools
You can use a food processor to smooth out the filling and make it more like the Trader Joe's version, but I prefer it as is
The filling can be frozen in an airtight jar if not used immediately
Mix all the ingredients in a small bowl with 2/3 cup warm water to make the tahini dipping sauce
Mix ingredients well with a fork
Add modest amounts of warm water at a time, stirring until the required consistency is achieved
Fold the lavash sheet in half with the shorter end facing you to make wraps
Spread 1 1/2 tablespoons red pepper paste on the bottom third
The lentil-bulgur mixture goes on top, then cabbage
Help the wrap seal by spreading 1/2 tablespoon of red pepper paste on top
Then, roll it up from the bottom up. Do this for the remaining wraps
Half each wrap and serve with tahini sauce
