Heat oil in a skillet over medium-high heat. Add lamb to skillet and season with salt, pepper, red pepper flakes, and cumin. Cook lamb stirring infrequently until bottom is brown and crispy, approximately 5 minutes. Stir and cook for another 5 minutes.

Using spatula, break up lamb into smaller pieces and add garlic. Cook, stirring occasionally, ~2 minutes. Transfer lamb to bowl.

Add lentils into skillet and cook, stirring occasionally, until lentil get brown and crisp, ~5 minutes. Add lamb back to skillet and warm through. Transfer mixture to bowl and add in cucumber, cilantro, parsley, and zest.

Spoon yogurt into bowls and top with lamb mixture. Garnish with pomegranate seeds.