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!
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
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
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
chopped ripe mango
Lettuce of choice
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