Recipe Contributed By Cooking Classy

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Asian Lentil Lettuce Wraps

Prep Time 15 minutes
Cook Time 20 minutes


  • 1 cup lentils, red, picked over and rinsed
  • 1 1/2 tbsp olive oil
  • 1 cup bell pepper, red; chopped
  • 3/4 cup onion, yellow; finely chopped
  • 1 cup carrot, matchsticks
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, fresh; peeled and minced
  • 1/4 cup hoisin sauce, or more to taste
  • 2 tbsp soy sauce, or more to taste
  • 1 1/2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 8 oz can water chestnuts, drained and chopped
  • 1/2 cup walnuts, chopped
  • 1/4 cup green onions, chopped
  • 2 tbsp cilantro, chopped
  • sesame seeds, for garnish (optional)
  • 1 head lettuce, iceberg or butter lettuce, leaves separated, rinsed and dried


  • Simmer lentils in unsalted water according to package directions until just tender (about 15 minutes). Drain and set aside.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in bell pepper and onion and saute until softened, about 5 - 6 minutes.
  • Add in carrots, garlic and ginger and saute 1 minute longer.
  • Add in drained lentils, hoisin sauce, soy sauce, rice vinegar, sesame oil and water chestnuts, cook while tossing, 1 minute (thin as needed with a few tablespoons of water. The lentils will absorb some of the sauce as the mixtures rests so you can thin with a little water as desired).
  • Toss in walnuts, sprinkle with green onions, cilantro and optional sesame seeds. Serve filling warm in lettuce leaves.