Spicy Lentil Wraps With Tahini Sauce

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1/2 cup red lentils, rinsed

2 cups water

3/4 cups fine grain (#1) bulgur

2 tablespoons olive oil

1 onion, finely chopped

2 teaspoons ground cumin

1 teaspoon red pepper flakes

1 scallion, chopped

2 tablespoons chopped flat-leaf parsley

1/2 teaspoon kosher salt

6 (approximately 9x12-inch) sheets lavash, white or whole wheat

3/4 cup red pepper paste (recipe below, or use store-bought)

2 cups shredded cabbage

Tahini sauce to serve (recipe below)

6 red bell peppers, cored and chopped

1/2 teaspoon cayenne pepper

1 teaspoon kosher salt

Olive oil to cover (if refrigerating)

1/4 cup tahini

2/3 cup or more warm water

2 teaspoons lemon juice

2 teaspoons finely chopped parsley

1/4 teaspoon crushed garlic

1/8 teaspoon red pepper flakes

1/8 teaspoon kosher salt

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