In a small food processor, blend the red peppers with the smoked paprika, red pepper flakes, and olive oil until it forms a thin paste or sauce. Leftover paste may be refrigerated in a covered container for up to 1 week.

In a 2-quart or larger saucepan, heat the olive oil and cook the red onion and garlic over medium heat for 5 minutes, or until soft and fragrant. Add 1/4 cup of the red pepper paste, the cumin, and paprika, and sauté for 30 seconds.

Stir in the red lentils and pour in 3 cups water and 1 teaspoon salt. Bring to a boil, then simmer for 10 minutes or until the lentils have softened. Stir in the bulgur wheat. Remove from the heat and cover the pan. Let the lentils and bulgur rest for 20 minutes, or until the mixture is thick and soft.

Stir in an additional 1/4 cup red pepper paste, as well as the scallions, cilantro, lemon juice, and a generous quantity of black pepper. Taste and add more salt and pepper if desired. Set aside to cool.

In a small bowl, whisk together the warmed pomegranate molasses and red pepper paste until well combined. Taste and add more red pepper paste or salt and pepper if desired.

When the lentil mixture has cooled, form it into walnut-sized balls or stubby cigar shapes, or don’t shape the lentil mixture if you’d rather not. Place one or two lentil balls or a dollop of lentil mixture in the center of a lettuce leaf, drizzle with sauce, and roll up the lettuce or pinch it closed like a taco to eat.

Eat immediately or refrigerate the lentil mixture for up to 3 days.