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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 and Mango Lettuce Wraps
Ingredients
- 1/2 cup dry brown lentils, I used Indian brown
- 1.5 cups water (scant)
- 1/8 tsp salt
- a generous dash of pepper
Sweet and Sour sauce:
- 2 Tbsp soy sauce , or tamari for gluten-free , 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 paste/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
- 1/4 cup chopped bell pepper , , optional
Garnish
- chopped ripe mango, or other juicy fruit such as oranges
- cilantro or green onion, peanuts or other chopped nuts or sesame seeds,
- Lettuce of choice
Instructions
- Cook the lentils. 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)
- If using cooked lentils from can, drain and use, or use 1.5 cups cooked lentils.
- In a bowl, mix all the ingredients under sauce except bell pepper. Add the sauce to a skillet and cook over medium heat for a minute. Press and mix in the almond butter until mixed in. Add the cooked lentils, peppers if using, and mix in and bring to a good boil, 3-4 minutes. Taste and adjust spice if needed.
- Cool the lentils to room temperature then Load up lettuce leaves with the Lentils, chopped mango, cilantro and peanuts, or seeds and serve.If serving with rice or noodles, serve hot, garnished with cilantro or green onion, fruit and seeds.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my favorite recipe! The mix of all the ongredients together make it so special. I really enjoyed it! Thank you!
Awesome!!Thanks for taking the time to comment.