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

Ingredients:

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

Directions:

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!