Walnut Lentil Lettuce wraps

INGREDIENTS

1/2 cup brown lentils
1/3 to 1/2 cup finely chopped pickled or fermented vegetables (see Author Notes for suggestions), brine reserved
3 tablespoon canola oil or walnut oil
2/3 cup walnut pieces
Kosher salt, to taste
1 head butter lettuce (or another wrappable lettuce), separated into individual leaves

METHOD

Step 1

Combine the lentils and 2 cups of water in a saucepan. Bring to boil, then reduce to a soft simmer for 20 to 30 minutes, or until the lentils are tender. Drain, then drizzle with a splash of pickle brine, to taste, while the lentils are still warm.
Step 2

When the lentils are done, combine 2 tablespoons of canola oil (walnut oil can be used), 2 tablespoons of pickle brine, and shake until emulsified and creamy. Taste and season with salt as needed.
Step 3

Heat a nonstick skillet over medium to medium-low heat and add 2 teaspoons of canola oil. Add the walnuts, toss a couple times so all the nuts are coated, then cook for 2 to 3 minutes, or until the walnuts are toasty and golden, stirring frequently. Stir in the remaining 1 teaspoon of oil and cooked lentils. Use a fork or potato masher to smash the mixture until broken down but still chunky. Season with salt to taste.
Step 4

To serve: Set out a plate of lettuce leaves, a bowl of the lentil-walnut mixture, the pickle brine dressing, and whatever pickled or fermented vegetables you’re using for sprinkling on top.