Step 1

Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add onion, bell pepper, and salt and cook until softened, about 5 minutes. Stir in harissa; tomato paste; and cayenne, if using, and cook, stirring frequently, until fragrant, about 1 minute.

Step 2

Stir in bulgur and water and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is barely tender, about 8 minutes. Stir in lentils, cover, and continue to cook, stirring occasionally, until lentils and bulgur are tender, 8 to 10 minutes.

Step 3

Off heat, lay clean dish towel underneath lid and let mixture sit for 10 minutes. Stir in 1 tablespoon oil, parsley, and lemon juice and stir vigorously until mixture is cohesive. Season with salt and pepper to taste. Transfer to platter and drizzle with remaining 1 tablespoon oil. Spoon kibbeh into lettuce leaves and drizzle with yogurt. Serve with lemon wedges.