1. Heat 5ml sesame oil in a skillet over medium heat. 2. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds. 3. Add 100g finely chopped mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. 4. Add 100g cooked brown lentils, 50g grated carrot, and 30g diced water chestnuts. Cook for 3 minutes. 5. Add 10ml soy sauce, 15g hoisin sauce, 5ml rice vinegar, and 2ml sriracha (if using). Stir to combine and cook for 2 minutes until heated through. 6. Stir in 15g chopped green onions (reserve 5g for garnish). 7. Serve the lentil and mushroom mixture in 60g butter lettuce leaves. 8. Garnish with remaining 5g chopped green onions, 5g chopped cilantro, and 5g sesame seeds. 9. Serve with 10g lime wedge.