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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 #glutenfree #veganricha
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5 from 11 votes

Sweet and Sour Lentils and Mango Lettuce Wraps

Sweet and Sour Lentils paired with Mango to make amazing Lettuce Wraps. Add peanuts, sprouts, carrots as toppings. Easy weekday lunch ! Use chickpeas or beans or tofu for variation . Vegan Gluten-free recipe.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: lunch
Cuisine: Asian
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

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

nutritional values based on one serving
Gluten-free: use tamari instead of soy sauce
Nutfree: use sesame seeds instead of peanuts for garnish 
Soyfree: Use coconut aminos 

Nutrition

Calories: 187kcal | Carbohydrates: 28g | Protein: 8g | Fat: 4g | Sodium: 382mg | Potassium: 387mg | Fiber: 8g | Sugar: 10g | Vitamin A: 305IU | Vitamin C: 10.8mg | Calcium: 47mg | Iron: 2.3mg