Sweet & Sour Lentils and Mango Lettuce Wraps. Vegan Glutenfree Recipe

Vegan Sweet & Sour Lentils and Mango Lettuce Wraps

If you love lentils like I do, make these asap! Sweet and sour and spicy and completely different from how I usually make my lentils. Lentil Dals are usually very savory or spicy. The Sweet and sour sauce has almond butter and other ingredients to simulate hoisin sauce and works amazingly well with the cooked lentils. 

Loaded up to some crisp lettuce leaves with these lentils, topped it with some mango. and yum! Add cilantro or peanuts, mung sprouts, carrot ribbons or all! All plant based, whole food protein, gluten and grain free meal. If you have cooked lentils, this is ready in 10 minutes!

Happy Wednesday!

What am I listening to today. A R Rahman again :).

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More asian inspired dishes on the blog
This Spicy Orange Tofu
Teriyaki Tempeh with Soba
Crispy Orange Cauliflower
Veggie Bao- steamed buns
Shumai/Siumai Dumplings filled with zucchini and broccoli in garlic sauce
General Tso’s Tempeh

Steps:
Soak and cook the lentils with salt and pepper until tender crisp.



Mix the sweet and sour sauce ingredients



Add to lentils and cook until it thickens.



Serve in lettuce wraps, or over rice or other grains!



Sweet & Sour Lentils and Mango Lettuce Wraps
Allergen Information: Free of Dairy, egg, corn, gluten, grain, yeast. Can be made soy-free.
Serves 3 to 4
Active time 10-15 mins

Ingredients:
1/2 cup dry brown lentils (I used Indian brown)
scant 1.5 cups water
1/8 tsp salt
a generous dash of pepper

Sweet and Sour sauce:
2 Tbsp soy sauce or coconut aminos for soy-free
1 Tbsp almond butter (or peanut butter)
1 Tbsp Asian chili paste (Sambal Oelek)
1 tsp Sriracha (optional). or add more chili pasta/hot sauce to taste
1/2 inch knob of ginger minced
1 clove of garlic minced
1/4 tsp garlic powder
1 tsp sesame oil
2 Tbsp maple syrup
2 Tbsp rice vinegar

Garnish:
chopped ripe mango
cilantro
peanuts (optional)
Lettuce of choice

Method:
Wash and soak the lentils for atleast half an hour in warm water. Drain, wash and add the lentils, salt, pepper and 1.5 cups water in a pan. Cook covered on high heat. Reduce heat to medium once the water comes to a rapid boil. Check for doneness after 30 minutes. Reduce heat to low-medium and cook uncovered until lentils are tender and the water is almost all gone. (4-5 minutes)
Is using cooked lentils form can or slow cooked, add the sauce to the lentils, bring to a boil at medium and simmer for 4 minutes on low-medium. done.
In another bowl, mix all the ingredients under sauce. Add the sauce to the lentil pan. Mix and cook for 5 minutes. Taste and adjust spice if needed.
Load up lettuce leaves with the Lentils, chopped mango, cilantro and peanuts, and serve.

Variations: Add water chestnuts or mushrooms to the lentils and sauce. 
Use other toppings like mung sprouts, sliced cucumbers, carrot ribbons, crisp rice noodles.


These lentils are being shared at rickis wellness weekend, allergy Free wednesdays

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Comments

  1. says

    This sounds so delicious! I’m going to the shops tomorrow to stock up on ingredients – I haven’t been able to find this mysterious Sriracha that I’ve seen on almost all blogs, but even without I can practical taste the yum. :D

  2. says

    Sweet and sour anything – yes! I love lentils, too, and it’s awesome that you can use them in lettuce wraps! Whoohoo for Sambal Oelek, it’s one of my favorite basic condiments for making sauces! Perfect appetizer and snack!

  3. Theresa H says

    I make huge batches of these and freeze them! When pressed for a quick dinner, I thaw a batch and throw it on tortillas, rice, whatever! Thank you so much for such a wonderful and useful recipe!!!!

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