Ingredients
1cupred lentils,picked over, rinsed
1½tbspolive oil
1cupred bell pepper,1 small, chopped
¾cupyellow onion,1 small, finely chopped
1cupcarrots,cut into matchsticks
1tbspgarlic,minced, 3 cloves
1tbspginger,fresh, peeled, minced
¼cuphoisin sauce,or more to taste
2tbspsoy sauce,or to taste
1½tbsprice vinegar
1tspsesame oil
8ozwater chestnuts,1 can, drained and chopped
½cupwalnuts,chopped
¼cupgreen onions,chopped
2tbspcilantro,chopped
sesame seeds,for garnish, optional
2iceberg lettuce heads,or butter lettuce, leaves separated, rinsed and dried
Preparation
Simmer the lentils in unsalted water according to package directions for 15 minutes until just tender. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat.
Add in the bell pepper and onion, then sauté for about 5 to 6 minutes until softened.
Add in the carrots, garlic, and ginger, then sauté for 1 minute longer.
Add in the drained lentils, hoisin sauce, soy sauce, rice vinegar, sesame oil, and water chestnuts.
Cook while tossing for 1 minute, and thin as needed with a few tablespoons of water.
Toss in the walnuts, then sprinkle with green onions, cilantro, and sesame seeds.
Fill each lettuce wrap with the filling.
Serve warm, and enjoy!
