Asian Style Lentil Lettuce Wraps

Asian Style Lentil Lettuce Wraps

Let-us wrap it up!

These spicy lentil lettuce wraps are far from first date food but are a surprisingly filling feast for a main course and fun to consume, as long as you don’t take yourself too seriously! 😉 Lentils provide a host of dense nutrition from their plant protein and fiber while the fresh toppings provide an additional  selection of anti-oxidant rich vegetables. Wrapped up in a piece of lettuce makes this a refined carb free and low cal meal that leaves you satisfied.

  • Gluten free
  • Dairy free
  • Nut free
  • Vegetarian
  • Vegan optional


  • 1 cup uncooked green or brown lentils (not red)
  • 3 cups veggie broth or water
  • 2 tbsp sesame oil
  • 1 small white/yellow onion or scallion, finely chopped
  • 1-2 tbsp Fresh ginger, grated
  • 1 small jalapeño or hot pepper of choice, seeds in, finely chopped. Could use dried chilli flakes, a chilli paste or hot sauce as well. Adjust your spice according to your preference.
  • 3-4 cloves garlic, minced
  • 1 tbsp Braggs or Tamari
  • 1 tbsp lime juice
  • 2 tbsp coconut aminos or replace with additional Braggs or Tamari
  • 1 tbsp honey (replace with some coconut sugar if vegan)
  • Additional chilli paste or Sriracha if more spice desired. We added some Korean Gochujang, an asian chilli paste with a miso base that we are experimenting with as a new condiment (yum)
  • Romaine or butter lettuce for wrapping (make sure it is a stable wrapper)! We like romaine boats and gently fold and pinch the soft leafy tops and start by eating them from the stalk!

Additional Toppings:

  • Coloured bell pepper, sliced
  • Green onions, finely sliced
  • Red or green cabbage, finely sliced
  • Carrot, grated or matchstick
  • Mung bean sprouts
  • Pea shoots
  • Cilantro
  • Canned water chestnuts, sliced
  • Pickled Daikon radish


  • Add 3 cups veggie stock to a sauce pan, bring to a boil, add dried lentils, turn to low and simmer until lentils are cooked and water is absorbed, about 25 minutes.
  • Heat sesame oil on medium heat in a fry pan, add onions and sauté about 3 minutes, add jalapeños and ginger and sauté another 2-3 minutes then add minced garlic and sauté 1 more minute or so.
  • In a small bowl or jar, combine Braggs or Tamari, lime and coconut aminos along with honey and any additional chilli paste or hot sauce.
  • Add lentils to fry pan, then pour in sauce and mix well, mashing the lentils slightly. Let simmer long enough to let any excess moisture steam off and to thicken.
  • Have all other toppings pre-prepped and ready to go in smaller serving bowls.
  • Wash whole leaves of lettuce, pat dry, and have them ready to go. Select leaves that can support holding the weight of the fillings.
  • Place a scoop of cooked lentils along the rib of your lettuce then add additional toppings. Romaine makes a great boat, butter lettuce is more flexible and may wrap around the contents better but tear more easily.
  • Enjoy and have fun!

Want more lentil recipes?

Lentil sheperd pie

Red Lentil, Coconut and Tomato Soup

Sausage and Lentil Stew with Winter Root Vegetables

Vegan Breakfast Links

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Inner Vision Health and Wellness Karyn Lawson RMT INHC