Spicy lentil lettuce wraps make a tasty vegetarian meal to please all types of eaters. Lentils are a terrific budget-friendly ingredient rich in plant protein. A recipe that's easy enough for weeknights dinner or to make ahead for the week.
1jalapeño or other spicy pepper, ribs and seeds included for spice, minced
1carrotshredded (or diced ¼ inch)
1cupcanned diced tomatoor 1 cup diced fresh tomato
1 ½teaspooncumin
½teaspooncayenne powder
½teaspoonred pepper flakesoptional
½teaspoonsalt
¼teaspoonblack pepperor to taste
1tablespoonvinegarwhite, dark, apple cider, etc.
1cupuncooked brown or green lentils
3cupswater or brothmore as needed
6-10lettuce leavesbutter lettuce, romaine, bib lettuce, or cabbage
1avocado
1lime
Instructions
In large pot with a lid, sauté diced onion in oil until soft, about 3-5 minutes. Add minced garlic and jalapeño and sauté until fragrant, about 2 minutes.
Add carrots, diced tomato and seasonings (except salt). Sauté 5-8 minutes until tomatoes start to break down. Deglaze the pot a bit with vinegar.
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.
Let cool briefly (otherwise it will wilt your lettuce wraps right away!)
Serve on sturdy lettuce or cabbage leaves with sliced avocado and fresh lime.
Notes
Let the lentils cool slightly before assembling the lettuce wraps. This way the heat won't immediately wilt the lettuce.
Store leftover lentils and lettuce separately. Store the lentils in the fridge for up to five days or in the freezer for up to three months. The lettuce will last in the fridge for 5-7 days. Make sure it is fully dry and stored in a container to keep it fresh longer.
Adjust the spiciness according to your own tastes. If cooking for kids, you can leave out the spicy elements (cayenne, red pepper flakes, jalapeño) and serve them up on the side at the table.
If you want a little more food, you can use up to 1 ½ cups of dry lentils and ¾ cups more water without increasing the other ingredients. This will take an additional 15-20 minutes to cook.
Wait to add the salt until the end - if you add it earlier, the lentils will take much longer to cook.