Mushroom and Lentil Lettuce Wraps

Prepare the Base

1. Heat the neutral cooking oil in a large skillet or wok over medium-high heat.
2. Add the finely chopped mushrooms and cook undisturbed for 3 to 4 minutes until they begin to brown.
3. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Cook the Filling

1. Add the drained lentils to the pan along with the gluten-free tamari, maple syrup, salt, and black pepper.
2. Cook, stirring occasionally, for 4 to 5 minutes until the sauce reduces and coats the mushroom-lentil mixture in a glossy glaze.
3. Remove from the heat and stir in the toasted sesame oil.

Assemble and Serve

1. Arrange the crisp lettuce leaves on a wide serving platter.
2. Spoon generous portions of the warm filling into each lettuce cup.
3. Scatter the sliced scallions over top and serve immediately.