These Thai Lentil Lettuce Wraps are a fresh and flavorful way to enjoy a plant-based meal. The combination of cooked lentils, crisp vegetables, and a zesty Miso Sriracha Peanut Sauce creates a delightful blend of textures and flavors. Perfect for a light lunch or appetizer.
Ingredients: 1 cup cooked lentils. 1 head of iceberg lettuce, leaves separated. 1/2 cup shredded carrots. 1/2 cup cucumber, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup roasted peanuts, crushed. 1/4 cup green onions, chopped. 1/4 cup bean sprouts optional. 1/4 cup red bell pepper, thinly sliced optional.
Instructions: Prepare the lentils by cooking them according to package instructions. Drain and let them cool. Wash and separate the iceberg lettuce leaves, keeping them whole to use as wraps. In a small mixing bowl, combine the shredded carrots, sliced cucumber, cilantro leaves, mint leaves, crushed roasted peanuts, and chopped green onions. Toss well to mix. To make the Miso Sriracha Peanut Sauce, combine the following ingredients in a separate bowl: - 2 tablespoons miso paste - 2 tablespoons sriracha sauce - 2 tablespoons peanut butter - 1 tablespoon rice vinegar - 1 tablespoon soy sauce - 1 tablespoon honey adjust to taste Whisk the sauce ingredients together until smooth and well combined. If the sauce is too thick, you can add a little water to thin it out. To assemble the lettuce wraps, take a lettuce leaf, spoon in a generous amount of cooked lentils, and top with the vegetable mixture. Drizzle the Miso Sriracha Peanut Sauce over the filling. If desired, garnish with bean sprouts and thinly sliced red bell pepper for extra crunch and flavor. Repeat the process with the remaining lettuce leaves and filling ingredients. Serve the Thai Lentil Lettuce Wraps with extra sauce on the side for dipping. Enjoy your healthy and delicious Thai-inspired meal!
Prep Time: 15 minutes
Cook Time: 10 minutes
Janelle Salanga