No one will even miss the meat in these delicious and filling lentil wraps! My whole family loved these! Lentils are a great source of protein, fiber, vitamin and minerals so they are a smart choice of food to be adding into your diet.
Ready in: 35minutes
1cupred lentils, picked over and rinsed
1 1/2Tbspolive oil
1cupchopped red bell pepper(1 small)
3/4cupfinely chopped yellow onion(1 small)
1 Tbsp minced garlic(3 cloves)
1Tbsppeeled and minced fresh ginger
1/4cuphoisin sauce, or more to taste
2Tbspsoy sauce, or to taste
1 1/2Tbsp rice vinegar
1 (8 oz)can water chestnuts, drained and chopped
1/2cup chopped walnuts
1/4cupchopped green onions
2Tbsp chopped cilantro
Sesame seeds,for garnish (optional)
1 - 2headsiceberg lettuce or butter lettuce, leaves separated, rinsed and dried
Simmer lentils in unsalted water according to package directions until just tender (about 15 minutes). Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in bell pepper and onion and saute until softened, about 5 - 6 minutes.
Add in carrots, garlic and ginger and saute 1 minute longer.
Add in drained lentils, hoisin sauce, soy sauce, rice vinegar, sesame oil and water chestnuts, cook while tossing, 1 minute (thin as needed with a few tablespoons of water. The lentils will absorb some of the sauce as the mixtures rests so you can thin with a little water as desired).
Toss in walnuts, sprinkle with green onions, cilantro and optional sesame seeds. Serve filling warm in lettuce leaves (I like to double up the lettuce leaves).