Instructions

• Put the 1 cup picked-over, rinsed red lentils in a saucepan, cover with unsalted water, bring to a simmer, and cook until just tender (about 15 minutes) following package directions. Drain and set aside.
• While the lentils cook, heat 1 1/2 Tbsp olive oil in a large skillet over medium-high heat.
• Add 1 cup chopped red bell pepper and 3/4 cup finely chopped yellow onion to the skillet; sauté 5–6 minutes, until softened.
• Add 1 cup matchstick carrots, 1 Tbsp minced garlic, and 1 Tbsp peeled and minced fresh ginger; sauté 1 minute more, until fragrant.
• Add the drained lentils, 1/4 cup hoisin sauce, 2 Tbsp soy sauce, 1 1/2 Tbsp rice vinegar, 1 tsp sesame oil, and the drained, chopped (8 oz) can of water chestnuts. Toss and cook about 1 minute to combine and heat through. If the mixture is too thick, thin with a few tablespoons of water as needed.
• Remove the skillet from the heat and stir in 1/2 cup chopped walnuts.
• Sprinkle in 1/4 cup chopped green onions and 2 Tbsp chopped cilantro; stir to combine. Taste and add a little more hoisin or soy sauce if you want stronger seasoning.
• Serve the filling warm in separated, rinsed, and dried lettuce leaves (from 1–2 heads iceberg or butter lettuce). Double up leaves if desired and garnish with sesame seeds, if using.