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Spicy Lentil Lettuce Wraps


  • Author: Caitlin
  • Total Time: 45 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1 Tbsp oil (I used coconut)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red jalapeño or other spicy pepper (we use the whole thing, ribs and seeds included), minced
  • 1 carrot, shredded (or diced 1/4 inch)
  • 1 tomato, diced
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper (or to taste)
  • 1/2 tsp salt
  • 1 Tbsp vinegar (white, dark, apple cider, etc.)
  • 1 cup lentils, dry (or ~2.5 cups cooked)
  • 3 cups water
  • 24 Tbsp more water, if necessary
  • 610 lettuce leaves (butter lettuce, romaine, bib lettuce, or cabbage)
  • 1 avocado
  • 1 lime

Instructions

  1. In large pot with a lid, saute onion in oil until soft, add garlic and jalapeño and saute until fragrant, about 2 minutes.
  2. Add carrots, diced tomato and seasonings (except salt). Saute 5-8 minutes until tomatoes start to break down. Deglaze the pot a bit with vinegar. (WIthout removing anything!)
  3. Add lentils and 3 cups water. Bring to boil, then reduce to simmer until water evaporates and lentils are soft (20-25 minutes). Add a little more water if necessary to keep it from sticking and then add salt.
  4. Let cool briefly (otherwise it will wilt your lettuce wraps right away!) Serve on sturdy lettuce or cabbage leaves with avocado and fresh lime. (Or mash the avo to make quick guacamole.)
  5. *One serving is 2 lettuce wraps, which is the perfect size for lunch. If you want a little more food, you can use up to 1.5 cups dry lentils and ~3/4 cup more water without increasing the other ingredients.
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Entree
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