How To Make Asian Lentil Lettuce Wraps
These loaded lettuce wraps are filled with tender lentils, bell peppers, and cilantro in a hoisin, rice vinegar and soy sauce mix, plus walnuts for crunch.
Simmer the lentils in unsalted water according to package directions for 15 minutes until just tender. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat.
Add in the bell pepper and onion, then sauté for about 5 to 6 minutes until softened.
Add in the carrots, garlic, and ginger, then sauté for 1 minute longer.
Add in the drained lentils, hoisin sauce, soy sauce, rice vinegar, sesame oil, and water chestnuts.
Cook while tossing for 1 minute, and thin as needed with a few tablespoons of water.
Toss in the walnuts, then sprinkle with green onions, cilantro, and sesame seeds.
Fill each lettuce wrap with the filling.
Serve warm, and enjoy!
- Calories: 321.32kcal
- Fat: 6.63g
- Saturated Fat: 0.93g
- Monounsaturated Fat: 3.58g
- Polyunsaturated Fat: 1.66g
- Carbohydrates: 54.97g
- Fiber: 10.34g
- Sugar: 14.20g
- Protein: 14.00g
- Cholesterol: 0.38mg
- Sodium: 608.52mg
- Calcium: 85.93mg
- Potassium: 1069.61mg
- Iron: 4.01mg
- Vitamin A: 307.65µg
- Vitamin C: 52.39mg
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