Asian Lentil Lettuce Wraps recipe

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Ingredients

¾ cup dry brown lentils
cooking spray
1 (8 ounce) package gourmet mushroom blend, roughly chopped
1 cup matchstick-cut carrots, plus more for garnish
2 cloves garlic, minced, divided
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut butter
1 tablespoon sriracha sauce
1 tablespoon Thai red chile paste
1 tablespoon minced fresh ginger root
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
6 large Bibb lettuce leaves

Nutrition Info

85.7 calories
carbohydrate: 12.8 g
cholesterol: : -
fat: 3.1 g
fiber: 1.5 g
protein: 2.9 g
saturatedFat: 0.4 g
servingSize: -
sodium: 458.5 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of lightly salted water to a boil over medium-high heat. Stir in lentils. Reduce heat, simmer until tender, 15 to 20 minutes. Drain.

  2. Heat a skillet over medium-high heat and spray with cooking spray. Add mushrooms, carrots, and 1 clove garlic, cook and stir until tender, about 5 minutes. Remove from heat.

  3. Whisk honey, soy sauce, rice vinegar, peanut butter, sriracha sauce, chile paste, ginger, sesame seeds, and sesame oil together in a bowl until sauce is well blended.

  4. Stir lentils and sauce into the mushroom mixture in the skillet until filling is combined and sauce is absorbed.

  5. Arrange lettuce leaves on a plate. Place a spoonful of the filling in each leaf.

Recipe Yield

6 servings

Recipe Note

A delicious and healthy take on restaurant-style lettuce wraps. Garnish with carrots, bean sprouts, sriracha sauce, and chopped peanuts.

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