Lentil and vegetable lettuce cups
Prep
10 min
Cook
15 min
Serves
12
Skill
Vegetarian
Prep
10 min
Cook
15 min
Serves
12
Skill
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.
Ingredients
- 1 cup red lentils, rinsed
- 1 ½ cups water
- 1 ½ tbs salt-reduced gluten-free soy sauce
- 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
Nutrition per serving
381 kJ
energy kj
5 g
protein
0.4 g
saturated fat
2.5 g
dietary fibre
10 g
carbohydrate
2 g
sugars
98 mg
sodium
Method
- 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.
- Place oil, ginger, garlic and vegetables in a large non-stick frypan and saute over high heat for 3-5 minutes.
- Add vegetable mixture to lentils and mix well. Cool for 5 minutes then stir through coriander.
- Spoon mixture into lettuce leaves then sprinkle with sesame seeds and serve.
Tips
- These tasty treats are also fantastic in sandwiches.
Remember to always check the label of each ingredient to ensure it is gluten free.
- 1 cup red lentils, rinsed
- 1 ½ cups water
- 1 ½ tbs salt-reduced gluten-free soy sauce
- 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
Nutrition per serving
381 kJ
energy kj
5 g
protein
0.4 g
saturated fat
2.5 g
dietary fibre
10 g
carbohydrate
2 g
sugars
98 mg
sodium
- 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.
- Place oil, ginger, garlic and vegetables in a large non-stick frypan and saute over high heat for 3-5 minutes.
- Add vegetable mixture to lentils and mix well. Cool for 5 minutes then stir through coriander.
- Spoon mixture into lettuce leaves then sprinkle with sesame seeds and serve.
Tips
- These tasty treats are also fantastic in sandwiches.
Remember to always check the label of each ingredient to ensure it is gluten free.