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Asian Lentil Lettuce Wraps

These Asian Lentil Lettuce Wraps are vibrant, healthy, and packed with savory flavors and protein-rich lentils for a satisfying meal!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Easy, Gluten-Free, Healthy, Lentils, Lettuce Wraps, Vegan
Servings: 4 servings

Ingredients

  • 1 cup red lentils
  • 1 1/2 Tbsp olive oil for sautéing the vegetables and adding richness
  • 1 cup chopped red bell pepper
  • 3/4 cup finely chopped yellow onion
  • 1 cup matchstick carrots
  • 1 Tbsp minced garlic
  • 1 Tbsp peeled and minced fresh ginger
  • 1/4 cup hoisin sauce
  • 2 Tbsp soy sauce
  • 1 1/2 Tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 can (8 oz) water chestnuts drained and chopped
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped green onions for garnish
  • 2 Tbsp chopped cilantro fresh
  • Sesame seeds for garnish (optional)
  • 1 - 2 heads iceberg lettuce or butter lettuce leaves separated, rinsed, and dried for wrapping

Instructions

Asian Lentil Lettuce Wraps Cooking Guide

  • Start by rinsing the red lentils in a fine mesh strainer. Place them in a pot and add 2 ½ cups of water. Bring to a boil, then reduce the heat and let them simmer for about 15-20 minutes, or until tender. Drain any excess liquid and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Next, add the red bell pepper, matchstick carrots, minced garlic, and ginger. Sauté for an additional 5 minutes until the vegetables are tender-crisp.
  • Stir in the cooked lentils, hoisin sauce, soy sauce, rice vinegar, and sesame oil. Mix well to combine all the flavors. Add the chopped water chestnuts and walnuts, and cook for another 2-3 minutes until everything is heated through.
  • While the filling is cooking, prepare your lettuce leaves. Carefully separate the leaves from the head of lettuce, ensuring they remain intact for wrapping. Rinse them under cold water and pat them dry.
  • Spoon the lentil mixture into the center of each lettuce leaf. Top with chopped green onions and cilantro. If desired, sprinkle with sesame seeds for an extra touch. Serve immediately and enjoy your Asian Lentil Lettuce Wraps!

Equipment

  • Large Skillet
  • Pot
  • Cutting board and knife
  • Serving Platter
  • Measuring Cups and Spoons

Notes

  • Store leftover filling in an airtight container in the refrigerator for up to 3 days; keep lettuce separate for best texture.
  • Try substituting lentils with black beans or chickpeas for different flavors.
  • Use fresh, crisp lettuce leaves to make wrapping easier and avoid tearing.