Asian Lentil Lettuce Wraps
Craving something light yet satisfying? Asian Lentil Lettuce Wraps deliver with their flavorful filling and fresh lettuce. Packed with nutrients and bursting with flavor, these wraps are an easy weeknight dinner idea. Perfect for gatherings or meal prep, why not make them tonight?
Equipment
- Skillet
- Peeler
- Saucepan
- Chef's Knife
- Mixing Bowl
Ingredients
- 1 cup red lentils
- 1.5 Tbsp olive oil
- 1 cup chopped red bell pepper 1 small
- 0.75 cup finely chopped yellow onion 1 small
- 1 cup matchstick carrots
- 1 Tbsp minced garlic 3 cloves
- 1 Tbsp peeled and minced fresh ginger
- 0.25 cup hoisin sauce or more to taste
- 2 Tbsp soy sauce or to taste
- 1.5 Tbsp rice vinegar
- 1 tsp sesame oil
- 1 can water chestnuts 8 oz, drained and chopped
- 0.5 cup chopped walnuts
- 0.25 cup chopped green onions
- 2 Tbsp chopped cilantro
- 1 heads iceberg lettuce or butter lettuce, leaves separated, rinsed and dried
Instructions
- Start by simmering the red lentils in unsalted water according to package directions. This should take about 15 minutes until they’re tender. Drain the lentils and set them aside. Keep an eye on the texture; they should be soft but not mushy.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add in the chopped red bell pepper and finely chopped yellow onion. Sauté this mixture until softened, which should take around 5 to 6 minutes. You’ll notice the onions becoming translucent and the peppers softening.
- Next, stir in the matchstick carrots, minced garlic, and peeled and minced fresh ginger into the skillet. Sauté everything for one more minute, allowing the garlic and ginger to release their aromatic flavors. You’ll want to smell that fragrant blend filling the kitchen.
- Add the drained lentils to the skillet along with the hoisin sauce, soy sauce, rice vinegar, sesame oil, and water chestnuts. Toss everything together while heating for about one minute, ensuring the lentils are evenly coated. If the mixture appears too thick, you can thin it with a few tablespoons of water. It’s important that the lentils absorb some of the sauces as they rest.
- Once combined, fold in the chopped walnuts, and sprinkle with green onions, cilantro, and optional sesame seeds. This adds great texture and flavor to your filling. Make sure everything is well mixed and heated through.
- Now it's time to serve! Take the filling and spoon it into the fresh leaves of iceberg lettuce or butter lettuce. I personally like to double up on the lettuce leaves for extra crunch and sturdiness. Enjoy your wraps warm, and feel free to customize with extra toppings if you’d like!
Notes
- Storage: Store leftover filling in an airtight container in the fridge for up to three days. It’s great for quick lunches.
- Freezing: If you wish to freeze the filling, ensure it’s cooled completely before transferring it to freezer-safe containers. It can last for up to two months.
- Pairing: These wraps pair beautifully with a side of steamed edamame or a light Asian salad for a complete meal.
- Meal Prep: Prepare the filling ahead of time and simply assemble the wraps when you're ready to eat. It’s a time-saver!
- Garnish: Don’t skip the toppings! Fresh herbs and sesame seeds add a delightful crunch and flavor.