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

February 19, 2014 By Richa 43 Comments

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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.
 
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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 :).

My blog is nominated for The Kitchn’s 2014 Homies awards! Please vote to get it to the top 10 here. Click the +1 on the left (the +1 button will be visible only when you have logged in. Login link is on the top left). will this be the year 🙂 You can use your facebook or twitter login if you don’t have a login on the Kitchn.:) Thank you so much. I would so appreciate your vote!


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 and Mango Lettuce Wraps. Add peanuts, sprouts, carrots. Easy weekday lunch ! use other beans or lentils. Vegan Gluten-free recipe. #vegan #glutenfree #veganricha
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5 from 7 votes

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

Sweet and Sour Lentils and Mango Lettuce Wraps. Add peanuts, sprouts, carrots. Easy weekday lunch ! use other beans or lentils. Vegan Gluten-free recipe.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: lunch
Cuisine: Asian
Servings: 4
Calories: 187kcal
Author: Vegan Richa

Ingredients

  • 1/2 cup (96 g) dry brown lentils I used Indian brown
  • 1.5 cups (375 ml) water (scant)
  • 1/8 tsp (0.13 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 (0.5 inch) knob of ginger minced
  • 1 clove of garlic minced
  • 1/4 tsp (0.25 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

Instructions

  • 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.

Notes

nutritional values based on one serving

Nutrition

Nutrition Facts
Sweet and Sour Lentils and Mango Lettuce Wraps. Vegan Glutenfree Recipe
Amount Per Serving
Calories 187 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 382mg17%
Potassium 387mg11%
Carbohydrates 28g9%
Fiber 8g33%
Sugar 10g11%
Protein 8g16%
Vitamin A 305IU6%
Vitamin C 10.8mg13%
Calcium 47mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Appetizer Recipes, Asian Vegan Recipes, gluten free, lentil, snack Tagged With: chinese, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Krisi Miller | www.krisimiller.com says

    February 19, 2014 at 4:46 pm

    Oooh this looks delicious! I do a vegan meal plan post every Monday on my blog http://www.krisimiller.com, is it okay to add this to next week’s plan and link back to you?

    Reply
    • Richa says

      February 20, 2014 at 6:12 am

      Sure you can link back to this post!

      Reply
  2. Caitlin says

    February 19, 2014 at 5:08 pm

    this meal is speaking my name! i loveeeee lentils!

    Reply
    • Richa says

      February 20, 2014 at 6:12 am

      me too! 🙂

      Reply
  3. Corrin Radd says

    February 20, 2014 at 2:51 am

    Would you mind sharing what Asian chili paste you use?

    Reply
    • Richa says

      February 20, 2014 at 3:03 am

      huy fong Sambal oelek http://www.amazon.com/Huy-Fong-Sambal-Oelek-Sauce/dp/B001MGEU0W/ref=sr_1_2?ie=UTF8&qid=1392865383&sr=8-2&keywords=asian+chili+paste

      Reply
  4. marfigs says

    February 20, 2014 at 1:33 pm

    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. 😀

    Reply
    • Richa says

      February 20, 2014 at 7:44 pm

      http://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B0002PSOJW/ref=sr_1_2?ie=UTF8&qid=1392925416&sr=8-2&keywords=sriracha
      🙂 or use more chili paste or hot sauce.

      Reply
  5. Anonymous says

    February 20, 2014 at 7:41 pm

    You can find Sriracha on Amazon:))

    Reply
  6. veganmiam.com says

    February 23, 2014 at 2:29 pm

    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!

    Reply
  7. Corrin Radd says

    March 10, 2014 at 11:57 pm

    Made these today and whoa, awesome.

    Reply
  8. Theresa H says

    November 1, 2014 at 11:35 am

    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!!!!

    Reply
    • Richa says

      January 4, 2015 at 5:21 pm

      yay!

      Reply
  9. Rose Bowe says

    January 4, 2015 at 1:29 pm

    Looks delicious! Sorry not really a cook, so I’m not sure what do you mean by “scant 1.5 cups water”.

    Reply
    • Richa says

      January 4, 2015 at 5:20 pm

      its about a 1 Tbsp less that 1.5 cups. you can use 1.5 cups and drain the lentils before using if there is any water left.

      Reply
  10. Sam says

    January 16, 2015 at 9:44 am

    Thank you for this recipe. Made it quickly last night. Mistakenly I processed my frozen mango cubes with the cilantro and peanuts in the processor, not realizing that chunks were in the picture. But I would do it the same way next time. It was wonderful and was scarfed down by all at the dinner table.

    Reply
  11. Deb says

    April 3, 2015 at 5:28 am

    these are delicious!!! However lentils do not agree with my husband 🙁 Any suggestions for a substitute? Keep the good recipes coming!

    Reply
    • Richa says

      April 3, 2015 at 11:07 am

      how about cooked chickpeas or beans or tofu.

      Reply
  12. alexis says

    April 15, 2015 at 7:26 pm

    5 stars
    I am a huge fan of yours and all your beautiful recipes! Made this tonight and it is kid tested and aproved! Delish, kid friendly and guilt free….heaven!

    Reply
    • Richa says

      April 15, 2015 at 9:23 pm

      yay! so glad everyone loved it!

      Reply
  13. melissa sullivan says

    January 10, 2016 at 6:13 am

    5 stars
    I had some canned lentils in the house and mangos. I did a google search and came across your recipe. And I couldn’t be more pleased! I revised your recipe slightly because i have 7 year old twins who have adventurous palates but don’t like a lot of heat…..yet. We served it over brown rice as we didn’t have lettuce in the house and it was a huge it with the kids and husband. Next time, I will be prepared and make my own lentils. Thank you and can’t wait to try more of your recipes.

    Reply
    • Richa says

      January 10, 2016 at 11:08 am

      awesome!!!

      Reply
  14. Tiffany says

    September 5, 2016 at 1:31 pm

    Can I use french lentils? I am out of the brown/green ones. It’s a holiday today and I think the store is closed. Thanks.

    Reply
    • Richa says

      September 5, 2016 at 2:18 pm

      Yes, french lentils should work fine. Cook them and use.

      Reply
  15. Lorraine Doron says

    October 30, 2016 at 5:16 am

    5 stars
    Just made this. OMG! It’s amazing! Thanks so much for the recipe!

    Reply
  16. Jean Foley says

    May 19, 2019 at 9:19 am

    This recipe is delicious! And easy! The first time I made it, I brought it to a neighborhood pot luck. The next day, three neighbors emailed me asking for the recipe 🙂 Each time I have made it since, I have gotten a similar response. Thank you!

    Reply
  17. Jean Foley says

    May 19, 2019 at 9:20 am

    5 stars
    This recipe is delicious! And easy! The first time I made it, I brought it to a neighborhood pot luck. The next day, three neighbors emailed me asking for the recipe 🙂 Each time I have made it since, I have gotten a similar response. Thank you!
    I had to post again, because the first time it didn’t take my five stars

    Reply
    • Richa says

      May 19, 2019 at 10:43 am

      Thanks!!

      Reply
  18. Kaia says

    February 5, 2020 at 2:16 am

    5 stars
    I used Korean gochujang for the chili paste, which is definitely a different flavor than sambal, but it seemed to go well. I was nervous about putting peanut butter with lentils but it was great! I had it over rice and substituted a tablespoon of lemon juice for the mangoes (though it sounds awesome with mango!) and brown sugar for the maple syrup.

    Reply
    • Richa says

      February 5, 2020 at 5:21 pm

      Awesome!

      Reply
  19. E. says

    June 16, 2020 at 8:33 pm

    Is it going to be spicy if I leave out the sriracha? Should I also leave out, or use less of, the sambal oelek? I’d love it to still be flavorful but not too spicy for a kiddo to eat. Thank you,

    Reply
    • Richa says

      June 17, 2020 at 12:45 am

      Yes leave out sriracha and use less sambal oelek

      Reply
  20. Breezie says

    June 27, 2020 at 7:11 pm

    5 stars
    Super tasty! Used up some leftover French green lentils and served with some coconut brown rice on the side. The perfect summer dinner and sooo easy and quick. Will be putting this into my rotation!

    Reply
    • Vegan Richa Support says

      June 28, 2020 at 1:25 pm

      thank you ! Yay

      Reply
  21. Mel says

    February 1, 2021 at 1:38 pm

    Hello. What a delicious looking recipe. I would love to make this for dinner tonight but I dont have Asian chili paste. I have sweet chili sauce and lee kum kee brand chili garlic sauce. Would either of these work instead?

    Reply
    • Vegan Richa Support says

      February 2, 2021 at 8:45 am

      i think those 2 would be a perfect alternative

      Reply
      • Mel says

        February 2, 2021 at 10:54 am

        5 stars
        This was excellent! I will be adding this to my lunch rotation. I didn’t use the Lee kum kee brand garlic chili sauce and it worked out beautifully. Thank you for such an awesome recipe. I will be purchasing your book!

        Reply
        • Mel says

          February 2, 2021 at 10:55 am

          Oops. I meant I did use the chili sauce 😄

          Reply

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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. Read more about me and the blog...

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