4.9 from 27 votes
Asian Lentil Lettuce Wraps
No one will even miss the meat in these delicious and filling lentil wraps! My whole family loved these! Lentils are a great source of protein, fiber, vitamin and minerals so they are a smart choice of food to be adding into your diet.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
5
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 cup red lentils picked over and rinsed
- 1 1/2 Tbsp olive oil
- 1 cup red bell pepper 1 small, chopped
- 3/4 cup yellow onion 1 small, finely chopped
- 1 cup carrot matchstick cut
- 1 Tbsp garlic 3 cloves, minced
- 1 Tbsp fresh ginger peeled and minced
- 1/4 cup hoisin sauce or more to taste
- 2 Tbsp soy sauce or to taste
- 1 1/2 Tbsp rice vinegar
- 1 tsp sesame oil
- 1 (8 oz) water chestnuts drained and chopped, canned
- 1/2 cup walnuts chopped
- 1/4 cup green onion chopped
- 2 Tbsp cilantro chopped
- sesame seeds for garnish (optional
- 1 - 2 heads iceberg lettuce leaves separated, rinsed and dried, or butter lettuce
Instructions
- Simmer lentils in unsalted water according to package directions until just tender (about 15 minutes). Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in bell pepper and onion and saute until softened, about 5 - 6 minutes.
- Add in carrots, garlic and ginger and saute 1 minute longer.
- Add in drained lentils, hoisin sauce, soy sauce, rice vinegar, sesame oil and water chestnuts, cook while tossing, 1 minute (thin as needed with a few tablespoons of water. The lentils will absorb some of the sauce as the mixtures rests so you can thin with a little water as desired).
- Toss in walnuts, sprinkle with green onions, cilantro and optional sesame seeds. Serve filling warm in lettuce leaves (I like to double up the lettuce leaves).
- Recipe source: Cooking Classy
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