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Homemade Asian Lentil Lettuce Wraps photo

Asian Lentil Lettuce Wraps

These Asian Lentil Lettuce Wraps are a fun, healthy meal packed with vibrant flavors and protein-rich ingredients!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 1 cup red lentils picked over and rinsed
  • 1.5 Tbsp olive oil
  • 1 cup chopped red bell pepper (about 1 small)
  • 3/4 cup finely chopped yellow onion (about 1 small)
  • 1 cup matchstick carrots
  • 1 Tbsp minced garlic (about 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
  • 1.5 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

Equipment

  • Large pot
  • Skillet
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Serving platter

Method
 

Cooking Instructions:
  1. In a large pot, combine the rinsed red lentils with 3 cups of water. Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 20 minutes, or until the lentils are tender and most of the water has been absorbed. Stir occasionally to prevent sticking.
  2. While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and bell pepper, cooking for about 3-4 minutes until softened. Then, add the minced garlic and ginger, sautéing for an additional minute until fragrant.
  3. Once the lentils are cooked, add them to the skillet with the sautéed vegetables. Stir in the matchstick carrots, water chestnuts, hoisin sauce, soy sauce, rice vinegar, sesame oil, and walnuts. Mix well to combine all the flavors, and let it cook for another 2-3 minutes, allowing everything to heat through. Taste and adjust the seasoning if needed.
  4. While the filling is cooking, prepare your lettuce leaves. Gently separate them and rinse to remove any dirt or grit. Pat them dry with a towel to ensure they hold their shape when filled.
  5. To serve, spoon a generous amount of the lentil mixture into each lettuce leaf. Top with chopped green onions and cilantro, and sprinkle with sesame seeds if using. Serve immediately and enjoy the delightful crunch of your Asian Lentil Lettuce Wraps!

Notes

  • Feel free to customize the filling with your favorite vegetables.
  • For a gluten-free option, use tamari instead of soy sauce.
  • Store leftover filling in an airtight container in the refrigerator for up to 5 days.