We are loving creating lentil recipes to share with you! We have “turned it up a little” with our delicious lentil lettuce wraps recipe! Looking for other great lentil recipes, like our lentil tacos click here.
This simple and amazing lettuce wrap has hoisin sauce in it making it sweet and spicy. And, what about that little touch of Sriracha? That’s what we mean when we say, we “turned it up a little.” You can turn some more heat up yourself by adding extra Sriracha or ginger. If you are one that is looking for a simple, prepare ahead of time, easy lunch, snack, hors-d'oeuvre or dinner, this is it in every way. A real one-dish wonder to satisfy your inner foodie!
Our wraps recipe is an easy skillet lentil recipe that can be prepared in a flash with a short prep time, a short cook time, and a fresh lettuce leaf and tomatoes. Our lentil recipe normally yields 4 servings, but we have squeaked a couple more servings out when a guest stops by at the last moment. We just love to eat these lentil lettuce wraps while the lentils are warm. Our lentil recipes are also good when eaten cold, and these lettuce wraps are also yummy when served as left overs. So what is there not to like, certainly not the slight crunch brought in with the water chestnuts!
We have tried different kinds of lettuce for this wrap recipe, and although the leaves may not be quite as large in size as others, we tend to prefer using “live” butter lettuce. The flavor is a bit more mild and silky than some and seems to complement our hearty lentil recipe. Go ahead and let your taste buds do the talking on this one.
Once made and tasted this wraps recipe will result in many “do-overs” as in, do it again, and again, and again! That’s what we do with all great recipes, right?
Asian Lentil Lettuce Wraps
1 cup Palouse Brand Brown Lentils
1 tbsp. olive or coconut oil
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
1 tbsp. freshly grated ginger
1 tsp. Sriracha or to taste
1 can ( 8 oz.) water chestnuts, drained and diced
2 green onions thinly sliced
Kosher salt and fresh ground black pepper, to taste
1 head of butter lettuce
1 cup diced tomatoes (as few seeds as possible)
Prepare dry lentils by bringing 4 cups of water to a boil, add lentils, reduce heat to low and simmer for 10 minutes - drain, set aside.
Heat oil in skillet over medium heat.
Add cooked lentils, stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions become translucent, about 1-2 minutes.
Stir in water chestnuts and green onions until tender, 1-2 minutes, then season with salt and pepper, to taste.
Spoon your desired amount of the lentil recipe onto a leaf of lettuce, add some diced tomatoes and wrap.