Asian Lentil Lettuce Wraps

CategoryCuisineCooking MethodDietary Preference,
Yields4 Servings


 1 cup green or brown lentils, picked over and rinsed, uncooked
 3 cups water
 1 tbsp olive oil
 3/4 cup carrots, chopped
 3 cloves garlic, minced
 2 tbsp soy sauce, or to taste
 1/4 cup green onions, sliced
 2 tbsp fresh cilantro, chopped
 1-2 heads iceberg or butter lettuce, leaves separated, rinsed, and dried

1. Heat water and lentils in a medium saucepan over high heat until boiling. Reduce heat to low, cover, and simmer until lentils are tender, about 15 minutes. Drain and set aside.

2. Heat oil in a large skillet over medium-high heat. Add carrots and sauté until tender, about 5 minutes. Add garlic; sauté 1 more minute.

3. Add lentils and soy sauce. Stir continuously for about 2 minutes, adding 1 tablespoon of water at a time if the mixture is too dry.

4. Stir in green onions and cilantro. Remove from heat.

5. Place a few scoops of warm filling in a lettuce leaf. If your leaves are extra thin or tear easily, you can add a double layer. Repeat with remaining filling and leaves.