Asian Lentil Lettuce Wraps

Course: Appetizers / Snacks, Entrees
Difficulty: Easy
Pulse Type: Lentils
Specialty Diet: Gluten Free, Vegan, Vegetarian
Occasion: Canada Day
Nutrition: 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5 servings


  • 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


  1. Simmer lentils in unsalted water according to package directions until just tender (about 15 minutes). Drain and set aside.
  2. 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.
  3. Add in carrots, garlic and ginger and saute 1 minute longer.
  4. 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).
  5. Toss in walnuts, sprinkle with green onions, cilantro and optional sesame seeds. Serve filling warm in lettuce leaves.