Combine the lentils (drained), tempeh, minced garlic, cilantro, and green onion. Heat a large skillet over medium heat. Add a tablespoon or two of olive oil. Cook the egg, scrambling it. This makes the filling kind of like stir fry. To the skillet add the lentil mix. Sprinkle in the cumin plus a little salt and pepper. Cook until everything is warmed through. Toss the cheese over the hot mixture, just so it will melt a little. Then fill the lettuce leaves with the filling.