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Lentils are grown in Zone 1 and 2. To find out more information, flip to page 34. Hoisin Turkey & Lentil Lettuce Wraps Servings: 6 INGREDIENTS Canola oil, for cooking 1 lb (500 g) ground turkey, chicken, beef or pork 1 red pepper, cored & diced 2 garlic cloves, minced 1 Tbsp (15 mL) fresh ginger, grated 1/4 cup (60 mL) cilantro stems, chopped 1/4 cup (60 mL) dry red lentils 1/3 cup (75 mL) water 1/3 cup (75 mL) hoisin sauce 1 Tbsp (15 mL) soy sauce (or tamari) 2-3 green onions, chopped 1 head butter, romaine, or leaf lettuce chopped peanuts & fresh cilantro for garnish (optional) DIRECTIONS 1. Heat a drizzle of oil over medium-high heat in a large, heavy skillet. 2. Add the ground turkey and red pepper and cook, breaking up with a spoon until the meat is no longer pink. 3. Add the garlic, ginger, cilantro and lentils and cook, stirring, for one minute. 4. Add water and simmer for 10 minutes until the lentils are tender, any excess moisture has evaporated and the meat has started to brown. 5. Add hoisin sauce, soy sauce and green onions. Cook for another minute or two, stirring to coat well and heat through. 6. Core head of lettuce, separating leaves. Serve turkey-lentil mixture in bowl with lettuce leaves for filling. Top with chopped peanuts and fresh cilantro if desired. NUTRIENTS Per Serving (1/6 recipe) 195 Calories, 6 g Fat, 2 g Saturated Fat, 78 mg Cholesterol, 14 g Carbohydrates, 2 g Fibre, 6 g Sugar, 20 g Protein, 389 mg Sodium, 439 mg Potassium, 79 mcg Folate, 77 mg Calcium, 2 mg Iron TIPS • You can use canned lentils instead of dry by omitting the water in step 4 and then follow the rest of the recipe. • You can also use flour tortillas instead of lettuce. 21 | Cooking with Pulses | Main Dishes

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