Rinse lentil in a strainer and add to a medium pot. Cover with 2 cups of water.
Bring to a boil and then reduce heat. Cook, uncovered, for 10 minutes.
Add bulgur to the red lentil and stir together.
If no liquid is remaining, add ½ cup of boiling water to allow the bulgur to soak up the liquid and soften.
Meanwhile, heat 2 tablespoons olive oil in a skillet. Sauté chopped onions, peppers, and garlic until soft.
Add salt, paprika, crushed red pepper flakes, cumin, and coriander. Stir to combine.
Stir in the tomato paste and lemon juice then mix in with the lentil and bulgur.
When cool enough to handle, add cilantro/parsley and form into football-shaped kibbeh using walnut-sized portions of the mix.
Sprinkle with additional olive oil if desired and serve with lemon or lime wedges.