Mix Black Lentils (to taste), Onion (1), and Bell Pepper (1/2) with Honey Mustard Vinaigrette (1/4 cup).
In another bowl mix the Ground Lamb (2 pound), Egg (2), Garlic Paste (1 tablespoon), Dried Oregano (1 teaspoon), Ground Cumin (1 pinch), Kosher Salt (to taste), and Cayenne Pepper (to taste). Mix well but do not overmixx, or the meat becomes dense.
Shape into round sausage shapes or shape with two wet knifes into edged sausages.
Grill to medium-well or your own preference.
To serve, place some beluga salad on a Lettuce Leaf (to taste), top with cevapcici.