Rinse the red lentils thoroughly in several changes of water.

Separately, rinse the fine brown bulgur, drain well, and set aside to absorb the remaining moisture.

Place the lentils in a saucepan and add water.

Cover and cook over very low heat for about 15 minutes, until tender and most of the water has been absorbed.

Avoid stirring during cooking.

Meanwhile, dice the onions and place them in a small saucepan with the olive oil.

Cook gently over very low heat, stirring occasionally, until completely soft.

Avoid browning them. Remove from the heat and set aside to cool.

Stir the drained bulgur into the cooked lentils.

Cook over low heat for another 2 minutes, allowing the mixture to heat through and the bulgur to absorb moisture.

Remove from the heat and leave to cool.

Transfer the cooled lentil and bulgur mixture to a food processor.

Add the softened onions with all their cooking oil, a pinch of cumin, and salt.

Process until combined into a cohesive, kibbeh-like paste. Transfer to a bowl and adjust the seasoning.

Chop the washed and dried parsley and mint without mincing them too finely.

Finely dice the tomatoes and onion, then combine with the herbs in a bowl.

Add lemon juice, a little olive oil, and salt.

Toss well, taste, and adjust the seasoning.

Keep the topping chilled until ready to serve.

Spread the lentil kebbeh on a serving platter, shaping it into a thick ring with a hollow in the centre.

Scatter pomegranate seeds around the ring.

Spoon the salad into the centre, including its dressing.

Finish with a drizzle of olive oil and fresh mint leaves.