I really love a challenge in the kitchen, so when I saw the Lentil Recipe Revelations Challenge I was all in! I love coming up with new and inventive ways to prepare ingredients that I already love and lentils have always been a favorite of mine. They're delicious, versatile and quick cooking and they're the perfect option for a meat free meal.
I created a twist on the popular Asian Lettuce Cups and swapped the ground meat out for lentils. They're spicy, crunchy and a little sweet from the hoisin sauce. I hope you like them as much as my family does!
Spicy Asian Lentil Lettuce Wraps
1 Tablespoon olive oil2 cloves garlic, minced
1 Tablespoon ginger, minced
3 ½ cups chicken broth
2 cups green rinsed lentils
¾ cup hoisin sauce
2 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons chili garlic paste
1 Tablespoon sesame oil
1 (8 ounce) can water chestnuts, drained and chopped
3 green onions, thinly sliced
½ cup cilantro, chopped
1 head of butter lettuce
In a large sauce pot, sauté the olive oil, garlic and ginger over medium low heat for 3 minutes, or until the garlic and ginger are fragrant and softened. Add the broth and lentils and bring the mixture to a boil. Once the lentils and broth are boiling, reduce heat to a low simmer, cover the pot and cook for 15 minutes. After the 15 minutes, remove the lid and stir in the hoisin sauce, soy sauce, rice wine vinegar, chili garlic paste and sesame oil. Let the mixture simmer, uncovered, for another 15-20 minutes or until lentils are tender. Once the lentils are soft, stir in the water chestnuts, green onions and cilantro. Spoon the mixture into lettuce leaves and serve immediately.