Rinse the red lentils well in a sieve under running water. Transfer them to a large pot and add the water. Stir and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat to the lowest and simmer uncovered, stirring occasionally, for about 20 minutes or until the lentils are very soft and most of the water is absorbed.

Remove the pot from the heat. Stir in the fine bulgur, cover the pot with a lid, and let it sit for 10–15 minutes. The bulgur will absorb the remaining liquid and soften. The mixture may look a bit dry at this point — that’s okay.

While the lentils and bulgur are resting, heat olive oil in a small pan over medium heat. Sauté the chopped onion until translucent. Add the tomato paste, salt, cumin, black pepper, paprika, and red pepper flakes. Stir well and cook for another 1–2 minutes to let the spices bloom.

Add the onion and spice mixture to the lentil and bulgur mixture. Stir well to combine, then transfer everything to a large mixing bowl.

Add the chopped parsley, mint, green onions, lemon juice, and pomegranate molasses. Place a small bowl of water nearby. Mix everything well with a spoon at first, then with your hands once the mixture is cool enough to touch. Wet your fingers slightly from time to time and keep mixing until everything is well combined. Taste and adjust the salt if needed.

Line a serving platter with lettuce leaves. Keep that bowl of water nearby and wet your fingers as needed — this helps prevent sticking. Take small portions of the mixture and and squeeze them in your palm to shape into small ovals. Place them on the lettuce leaves. Repeat until all the mixture is used.

Serve with extra lettuce leaves, lemon wedges, fresh herbs, and pickles on the side.