Prep Time: 20 mins Total Time: 30 mins Serves: 8-10
Ingredients: Resource from theliveinkitchen.com
1 tablespoon olive oil
1 cup red lentils, cooked separately
1 medium yellow onion chopped
1 red bell pepper chopped
2 cloves garlic minced or pressed
1 tablespoon fresh chopped ginger
2 tablespoons soy sauce
1 lime juiced
3 green onions sliced
8-10 butter lettuce leaves
1 cup Shredded or julienned carrots
1 cup Shredded red cabbage, optional
1/2 cup Chopped peanuts, optional
1/4 cup Fresh cilantro roughly or finely chopped
Sriracha for topping, optional
Preparation:
Simmer lentils in unsalted water according to package directions until just tender (about 15 minutes). Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the yellow onion and red bell pepper and cook, stirring occasionally, until softened, about 6 minutes.
Add garlic and ginger and stir 30 seconds or until fragrant.
Add the cooked red lentils
Add the soy sauce, lime juice, and green onions and stir to combine. Remove from the heat.
Place about 2 tablespoons each of shredded carrots and cabbage in each lettuce leaf. Scoop large spoonfuls of the lentil mixture on top and sprinkle with chopped peanuts, fresh cilantro, extra green onions, and sriracha if desired.
Dipping Sauce:
4 tbsp Rice Vinegar
4 tbsp Soy Sauce
2 Garlic cloves pressed or finely chopped
1 tsp finely chopped or grated Ginger
1 Green Onion finely sliced
1 tsp Sesame Oil
¼ tsp Chili Flakes
In a medium bowl, mix together the rice vinegar, soy sauce, garlic, ginger, sesame oil, green onion and chili flakes.
Let the sauce sit for around 15 mins before you serve it.