Mixed Cheese, lamb chirizo and lentil stuffed lettuce leaves

1 1/2 c grated Krugerrand Mix cheese, grated
1 lb Sweetgrass lamb chorizo
2 lg scallion, finely chopped
3 garlic cloves, minced
4 c crushed tomatoes (preferably home canned)
2 c brown lentils
2-3 tbs oil
1 head of red or green lettuce
Greek yogurt
extra mix cheese
extra chopped scallions

Remove casing from chorizo. Heat 2 tbs oil in a dutch oven over medium heat. Add in chorizo, cook until brown and chopped into small pieces, about 5-7 minutes. Remove to a plate;set aside. Add 1 tbs oil, saute scallion and garlic until soft, about 2-3 minutes. Return the chirizo to pan, add crushed tomatoes, bring to a boil. Add in lentils, stir return to a boil. Reduce heat to a simmer, cover. Cook for 45minutes-1 hour, or until lentils are soft, but not mushy. When done remove from heat and stir in Krugerrand mix cheese.
While lentils are cooking, remove the core from the head of lettuce, separate leaves. Fill a sink with cold water,enough to allow lettuce to float well. Place lettuce in water, swirl around, then let stand for about 5 minutes, dirt with float to bottom of sink. Remove lettuce, and pat dry with a kitchen towel.
Remove the hard core sections, but leave as much as possible of the leaf intact.
Place about 1 tbsp of lentil mix in leaves, top with yogurt, more cheese, scallion and roll up.