Chipotle Lentil Lettuce Wraps

Think of the lettuce as a container for tasty ingredients! Enjoy this Asian inspired treat.

Ingredients

Quantity Unit Name Link Alternatives
1 cup dry lentils, sorted and rinsed
1 small onion, minced
2 cloves garlic, minced
½ teaspoon dried oregano
2 teaspoons chipotle chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
5 tablespoons tomato paste
½ teaspoon Sriracha or hot sauce of choice (to taste)
4-8 Romaine lettuce leaves
1 large avocado, sliced

Instructions

  • In a medium pot, cover lentils with lightly salted water and bring to a boil. Cook until lentils are soft, approximately 30-45 minutes. Drain but reserve the cooking water.
  • In large skillet over med-high heat, sauté onion with 2 tablespoons water & cook until translucent. When water evaporates and pan starts to brown, add in 2 more tablespoons of water. Add garlic and sauté 1 minute more.
  • Stir in oregano, chipotle powder, cumin, coriander, and salt. Toast for 30 seconds, until lightly fragrant.
  • Lower heat to medium and add cooked lentils with a little reserved cooking water.
  • Stir in tomato paste and Sriracha (or you choice of hot sauce). Cook for 5 minutes to get the flavors to meld, adding any additional reserved cooking water as necessary.
  • Add ¼ cup of filling into a lettuce leaf and top with sliced avocado and any additional veggies.
Prep Time: 50 minutes
Serving Size: 6-8 servings
Jonathan Ewald
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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