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Sweet and Sour Lentils and Mango Lettuce Wraps. Add peanuts, sprouts, carrots. Easy weekday lunch ! use other beans or lentils. Vegan Gluten-free 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 and Sour Lentils

5 from 11 votes
By: Vegan Richa
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Course: lunch
Cuisine: Asian
sweet and sour lentils stuffed into lettuce wraps
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Sweet and sour lentils are an easy, versatile, quick lunch! Serve over rice or stuff into lettuce wraps with toppings like green onions and sesame seeds for a delicious, flavor-packed meal. (gluten-free, soy-free)
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Ingredients 
 

For the Sweet and Sour Sauce

  • 2 tablespoons soy sauce, Use tamari for gluten-free or coconut aminos for soy-free.
  • 1 tablespoon almond butter, or peanut butter or tahini
  • 1 tablespoon sambal oelek
  • 1 teaspoon sriracha, optional, or add more sambal oelek, to taste
  • 1/2 inch ginger, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar

For the Sweet and Sour Lentils

  • 15 ounce can of brown lentils, drained and rinsed, or 1 1/2 cups cooked lentils. See recipe in notes for making the lentils from scratch.
  • 1/4 cup chopped bell pepper, optional

For Garnish

  • chopped ripe mango, or other juicy fruit, such as oranges
  • cilantro or green onion
  • sesame seeds, or chopped peanuts

Instructions 

  • Add the sweet and sour sauce ingredients to a skillet and cook over medium heat, and warm for a minute. Press and mix the almond butter until it mixes into the sauce. Stir in the lentils and bell pepper, and bring to a good boil for 3-4 minutes. Taste and adjust salt and flavor, if needed.
  • Serve the sweet and sour lentils at room temperature stuffed into lettuce wraps with garnishes of choice. Or, serve them hot over rice with garnishes on top!

Notes

Sweet and sour lentils are naturally gluten-free and soy-free. For nut-free, use tahini instead of almond butter and omit the peanut garnish.
To make the lentils from scratch: Wash and soak 1/2 cup of dry brown lentils for at least half an hour in warm water. Drain, wash and add the lentils, 1/8 teaspoon salt, a generous dash of pepper, and 1.5 cups water to 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.

Nutrition

Calories: 193kcal, Carbohydrates: 30g, Protein: 11g, Fat: 4g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 404mg, Potassium: 488mg, Fiber: 9g, Sugar: 8g, Vitamin A: 15IU, Vitamin C: 5mg, Calcium: 50mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 11 votes

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53 Comments

  1. Lorraine says:

    5 stars
    This is one of my favorite recipe! The mix of all the ongredients together make it so special. I really enjoyed it! Thank you!

    Reply
    1. Vegan Richa Support says:

      Awesome!!Thanks for taking the time to comment.

      Reply