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Lentil and vegetable lettuce cups

Serves: 12
Prep: 10
Cook: 20

    A surprisingly quick and easy gluten-free entree. With a warm, satisfying filling full of traditional asian flavours and served in a cool, crisp lettuce leaf.


    • 1 cup red lentils, rinsed
    • 1 ½ cups water
    • 1 ½ tbs gluten-free soy sauce, salt-reduced
    • 1 tbs sesame oil
    • 1 tsp minced ginger
    • 2 cloves garlic, finely chopped
    • 3 spring onions, sliced
    • 1 red capsicum, finely chopped
    • 2 sticks celery, finely chopped
    • 1 carrot, peeled and finely chopped
    • 100g button mushrooms, finely chopped
    • 1 tbs coriander, finely chopped (optional)
    • 12 lettuce leaves
    • 1 tbs sesame seeds, toasted until golden in a frypan or under a grill


    1. Place lentils, water and soy sauce in a saucepan. Bring to the boil, then simmer uncovered for 10 minutes. Remove from heat and leave to sit a further 5 minutes, covered.
    2. Place oil, ginger, garlic and vegetables in a large non-stick frypan and saute over high heat for 3-5 minutes.
    3. Add vegetable mixture to lentils and mix well. Cool for 5 minutes then stir through coriander.
    4. Spoon mixture into lettuce leaves then sprinkle with sesame seeds and serve.


    • These tasty treats are also fantastic in sandwiches.
    Remember to always check the label of each ingredient to ensure it is gluten free.

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