Red Lentil Köfte With Tomato-Cucumber Salad

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2 tablespoons unsalted butter

1 medium white onion, minced

1 carrot, finely chopped

1 tablespoon tomato paste

2 teaspoons hot paprika

1 teaspoon ground cumin

1 cup red lentils, picked over and rinsed

4 cups water

1 cup medium-ground bulgur

Salt and freshly ground pepper

All-purpose flour, for dusting

Vegetable oil, for frying

1 small red onion, finely chopped

1 European cucumber—peeled, halved, seeded and finely diced

1 small green bell pepper, minced

1 pound tomatoes, seeded and cut into 1/2-inch dice

6 tablespoons extra-virgin olive oil

1 1/2 tablespoons fresh lemon juice

1 tablespoon pomegranate molasses (optional)

1/4 cup minced flat-leaf parsley

8 romaine lettuce leaves, torn into large pieces

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