1 cup green or brown lentils, picked over and rinsed, uncooked
3 cups water
1 tbsp olive oil
3/4 cup carrots, chopped
3 cloves garlic, minced
2 tbsp soy sauce, or to taste
1/4 cup green onions, sliced
2 tbsp fresh cilantro, chopped
1-2 heads iceberg or butter lettuce, leaves separated, rinsed, and dried
1. Heat water and lentils in a medium saucepan over high heat until boiling. Reduce heat to low, cover, and simmer until lentils are tender, about 15 minutes. Drain and set aside.
2. Heat oil in a large skillet over medium-high heat. Add carrots and sauté until tender, about 5 minutes. Add garlic; sauté 1 more minute.
3. Add lentils and soy sauce. Stir continuously for about 2 minutes, adding 1 tablespoon of water at a time if the mixture is too dry.
4. Stir in green onions and cilantro. Remove from heat.
5. Place a few scoops of warm filling in a lettuce leaf. If your leaves are extra thin or tear easily, you can add a double layer. Repeat with remaining filling and leaves.