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.
Ingredients
- 1 cup red lentils, picked over and rinsed
- 1 1/2 Tbsp olive oil
- 1 cup chopped red bell pepper (1 small)
- 3/4 cup finely chopped yellow onion (1 small)
- 1 cup matchstick carrots
- 1 Tbsp minced garlic (3 cloves)
- 1 Tbsp peeled and minced fresh ginger
- 1/4 cup hoisin sauce, or more to taste
- 2 Tbsp soy sauce, or to taste
- 1 1/2 Tbsp rice vinegar
- 1 tsp sesame oil
- 1 (8 oz) can water chestnuts, drained and chopped
- 1/2 cup chopped walnuts
- 1/4 cup chopped green onions
- 2 Tbsp chopped cilantro
- Sesame seeds, for garnish (optional)
- 1 – 2 heads iceberg lettuce or butter lettuce, leaves separated, rinsed and dried
Instructions
- 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).
