In a large saucepan, gently heat your olive oil.
Now add your medium-sized chopped onion and your glass of lentils.
Stir for a couple of minutes before adding 4 glasses of water.
Turn the heat to high and bring to the boil.
Add your tomato paste and stir until dissolved.
Reduce the heat to medium and simmer until the water is reduced by half and the lentils are almost soft.
Whilst your lentils are simmering, add your cumin, paprika and chilli.
When your water has reduced add your glass of fine bulgur wheat, stir to mix everything and remove the pan from the heat.
Seal with a lid and leave to stand for 15 minutes.
Now remove the lid and give your mixture a stir.
Add your spring onion, mint, parsley and dill and mix in.
Do a taste test and add more seasoning or spice if required.
Pull the leaves whole from your lettuce.
Wash and arrange on a large serving platter.
Now take small handfuls of your lentil köfte mix and form into rough torpedo shapes.
Place each one on your plate and arrange the lemon around them.