Ingredients for 6 servings:
1. 6 iceberg lettuce leaves
2. 1 tablespoon vegetable oil
3. 1 -2 garlic clove, crushed
4. 1 red capsicum
5. 500 g beef sausages (16 ounces)
6. 1/4 cup plum sauce
7. 1/4 cup sweet chili sauce
8. 1 tablespoon soy sauce
9. 400 g brown lentils, drained (just under 13 ounces)
10. 4 spring onions, thinly sliced
11. sea salt, to taste
12. fresh ground black pepper, to taste
13. extra spring onion, thinly slices, to garnish
14. lime wedge, to serve

Directions:
1. Trim the lettuce leaves into cup shapes.
2. Heat the oil in a non-stick pan; add the garlic and capsicum; cook, stirring occasionally, until almost soft.
3. Snip one end of the sausages with the kitchen scissors; squeeze out 1cm (1/2 inch) lengths of meat from each sausage into the pan; cook, stirring, until browned and cooked through. Reserve the rest of the sausages for use in another dish.
4. Add the combined sauces, brown lentils and spring onions; stir over the heat until the lentils are hot; season with salt and pepper.
5. To serve, divide the sausage mixture among the leaves; garnish with extra onions; serve with lime wedges.