Boil the red lentils in plenty of water until soft, then drain.

Sprinkle fine bulgur over the hot lentils, cover the pot, and let it rest for 10 minutes to steam.

Sauté the onion in olive oil until it turns pink, then add tomato paste, cumin, and red pepper flakes and cook for a few more minutes.

Add the sautéed tomato-paste sauce, spring onion, and parsley to the steamed lentil-bulgur mixture and knead thoroughly with your hands.

Shape small finger-sized köfte from the mixture in the palm of your hand and wrap in lettuce leaves; drizzle with pomegranate molasses and serve.