Lentil and Vegetable Lettuce Cups


1 cup red lentils, rinsed

1 ½ cups water

1 ½ tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon minced ginger

2 cloves garlic, finely chopped

3 spring onions, sliced

1 red capsicum, finely chopped

2 sticks celery, finely chopped

1 carrot, peeled and finely chopped

100g button mushrooms, finely chopped

1 tablespoon coriander, finely chopped (optional)

12 lettuce leaves

1 tablespoon sesame seeds, toasted until golden in a frypan or under a grill

Rinse the lentils, then place them with the water and soy sauce in a saucepan. Bring to the boil, then simmer uncovered for 10 minutes. Remove from heat and leave to sit a further 5 minutes, covered.
Place oil, ginger, garlic and vegetables in a large non-stick frypan and sauté over high heat for 3-5 minutes.
Add vegetable mixture to lentils and mix well. Cool for 5 minutes then stir through coriander.
Spoon mixture into lettuce leaves then sprinkle with sesame seeds and serve.

Recipe courtesy of Sanitarium

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