1headbutter lettuce or iceberg lettuce, , leaves separated but kept whole
1medium carrot, , cut into match-sticks or grated
2green onions, , chopped
2tablespoontoasted sesame seeds
For the sauce, in a small bowl, mix the ingredients together and set aside.
For the lentils, heat the oil in a frying pan over medium-high heat. When hot, add the onion, garlic, and ginger and sauté for about 5 minutes, until the onion softens and begins to brown.
Stir in the lentils and then the vegetable broth. Turn the heat to medium-low, cover, and simmer for about 10 minutes, until all the broth is absorbed and the lentils are cooked. Stir in the walnuts and about half of the sauce mixture, or to taste.
To serve, take a leaf of lettuce, fill it with the lentil-walnut mixture, top with carrot, green onions, and sesame seeds, and spoon as much sauce as desired over it all. Fold it like a taco and munch away!