Asian Lentil Lettuce Wraps

Ingredients

• 1 cup red lentils, picked over and rinsed
• 1 1/2 Tbsp olive oil
• 1 cup chopped red bell pepper
• 3/4 cup finely chopped yellow onion
• 1 cup matchstick carrots
• 1 Tbsp minced garlic
• 1 Tbsp peeled and minced fresh ginger
• 1/4 cup hoisin sauce, or more to taste
• 2 Tbsp soy sauce, or to taste
• 1 1/2 Tbsp rice vinegar
• 1 tsp sesame oil
• 1 can water chestnuts, drained and chopped
• 1/2 cup chopped walnuts
• 1/4 cup chopped green onions
• 2 Tbsp chopped cilantro
• Sesame seeds, for garnish, optional
• 1 – 2 heads iceberg lettuce or butter lettuce, leaves separated, rinsed and dried

Directions

1. Cook the lentils at a gentle simmer in unsalted water, following the package instructions, until they are just tender, about 15 minutes. Drain them well, then set them aside.
2. While the lentils cook, warm the olive oil in a large skillet over medium-high heat. Stir in the bell pepper and onion, and cook until they have softened, about 5 – 6 minutes.
3. Add the carrots, garlic and ginger to the skillet, and cook for 1 minute more.
4. Stir in the drained lentils, hoisin sauce, soy sauce, rice vinegar, sesame oil and water chestnuts. Cook, tossing everything together, for 1 minute, adding a few tablespoons of water if the mixture needs loosening. The lentils will take in some of the sauce as the filling sits, so add a little water later too if you want it saucier.
5. Fold in the walnuts, then finish with green onions, cilantro and sesame seeds, if using. Spoon the warm filling into lettuce leaves to serve, doubling the leaves if you like a sturdier wrap.