Heat a drizzle of oil over medium-high heat in a large, heavy skillet. Add the ground turkey and red pepper and cook, breaking up with a spoon until the meat is no longer pink. Add the garlic, ginger, cilantro and lentils and cook, stirring, for one minute. Add 1/3 cup (75 mL) water and simmer for 10 minutes until the lentils are tender, any excess moisture has evaporated and the meat has started to brown. Add hoisin sauce, soy sauce, and green onions. Cook for another minute or two, stirring to coat well and heat through. Core head of lettuce, separating leaves. Serve turkey-lentil mixture in bowl with lettuce leaves for filling. Recipe & photo courtesy of lentils.ca. Nutritional information is for 1/4 cup or 60 mL.
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Dinner & Main Course, Lentils