Rinse 200 g red lentils thoroughly under cold running water.

Combine the rinsed red lentils, 500 ml water, and a pinch of salt in a pot.

Cook the lentils over medium heat for 10 minutes, until they are soft and most of the water is absorbed.

Remove the pot from the heat and stir in 85 g fine bulgur.

Cover the pot and let the bulgur absorb moisture for 15 minutes.

Finely chop 1 onion, 2 garlic cloves, and 1/2 bunch parsley.

Heat 1 tbsp olive oil in a pan and sauté the chopped onion and garlic until softened.

Add 2 tbsp pepper paste, 1 tsp ground cumin, and 1 tsp red pepper flakes to the pan.

Stir the spice paste for 1 minute, then remove the pan from the heat.

Transfer the rested lentil-bulgur mixture to a large mixing bowl and add the spice paste.

Add the chopped parsley, 1 tbsp lemon juice, salt, and black pepper to the mixture.

Knead the mixture by hand until evenly combined and cohesive enough to hold its shape.

Shape the mixture into 12 small oval köfte by pressing portions firmly in your palm.

Arrange the köfte on lettuce leaves and drizzle with fresh lemon juice before serving.