1 can (8 oz per 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 head iceberg lettuce or butter lettuce, leaves separated, rinsed and dried
Simmer lentils in unsalted water according to package directions until just tender (about 15 minutes). Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in bell pepper and onion and saute until softened, about 5 - 6 minutes.
Add carrots, garlic and ginger and saute 1 minute longer.
Add drained lentils, hoisin sauce, soy sauce, rice vinegar, sesame oil and water chestnuts, cook while tossing, 1 minute (thin as needed with a few tablespoons of water. The lentils will absorb some of the sauce as the mixtures rests so you can thin with a little water as desired).
Toss in walnuts, sprinkle with green onions, cilantro and optional sesame seeds. Serve while filling is warm in lettuce leaves