Description
A flavorful and nutritious Asian-inspired lentil lettuce wrap recipe featuring tender red lentils, crunchy vegetables, and a savory hoisin sauce blend, perfect for a light and healthy meal or appetizer.
Ingredients
Scale
Main Ingredients
- 1 cup red lentils, picked over and rinsed
- 1 1/2 Tbsp olive oil
- 1 cup chopped red bell pepper (1 small)
- 3/4 cup finely chopped yellow onion (1 small)
- 1 cup matchstick carrots
- 1 Tbsp minced garlic (3 cloves)
- 1 Tbsp peeled and minced fresh ginger
- 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) can water chestnuts, drained and chopped
- 1/2 cup chopped walnuts
- 1/4 cup chopped green onions
- 2 Tbsp chopped cilantro
- Sesame seeds, for garnish (optional)
- 1 – 2 heads iceberg lettuce or butter lettuce, leaves separated, rinsed and dried
Instructions
- Cook Lentils: Simmer the red lentils in unsalted water according to the package instructions until they are just tender, about 15 minutes. Drain the lentils and set them aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add chopped red bell pepper and finely chopped yellow onion, and sauté until softened, about 5 to 6 minutes.
- Add Aromatics and Carrots: Stir in matchstick carrots, minced garlic, and fresh ginger. Sauté for one more minute to release the flavors.
- Combine Lentils and Sauce: Add the cooked lentils, hoisin sauce, soy sauce, rice vinegar, sesame oil, and chopped water chestnuts into the skillet. Toss the mixture and cook for one minute. If the mixture seems too thick, thin it with a few tablespoons of water as needed.
- Add Crunch and Garnish: Stir in chopped walnuts and sprinkle chopped green onions, cilantro, and optional sesame seeds on top.
- Serve: Spoon the warm lentil mixture into separated lettuce leaves, optionally doubling the leaves for better hold, and serve immediately.
Notes
- Use red lentils as they cook quickly and retain a nice texture for wraps.
- You can substitute walnuts with chopped peanuts or cashews for a different nutty flavor.
- For a gluten-free option, use tamari instead of soy sauce and ensure hoisin sauce is gluten-free.
- If you prefer a spicier wrap, add a dash of sriracha or chili flakes to the sauce mixture.
- Double up lettuce leaves to make the wraps sturdier and prevent tearing.
- Make sure to drain the lentils well to avoid soggy wraps.
