In a large pot, combine lentils with 3 cups of water and bring to boil. Reduce heat and leave to simmer partially uncovered, for about 15 minutes (or until lentils are very tender). Take of heat and stir in 2 tsp of salt.
Meanwhile, heat oil in a pan over medium heat and add chopped onion. Sautee until translucent, about 6 minutes, then add in garlic and sauté for another minute.
Stir in uncooked bulgur wheat to cooked lentils, then stir in onion, garlic and remaining oil in the pan. Cover pot with lid and leave for about 20 minutes or until bulgur wheat has absorbed liquid and is soft.
Next, mix in spring onions, parsley, cumin, paprika, cayenne pepper and salt and pepper to taste.
Once mixture is cool, dip hand in a dish of warm water and shape a handful of mixture into an oblong shape. Repeat till all the mixture is used.
Top koftas with paprika, toasted cumin seeds and yogurt and serve with tomato salad.