Recipe

Asian Lentil Lettuce Wraps

Serves

2

Print recipe

Ingredients

• 4 Cups Crimini Mushrooms sliced or chopped
• 3 Cloves Garlic chopped
• 3 Cups Brown Lentils or 2, 15 ounce cans, drained & rinsed
• Romaine Lettuce for wraps

Sauce Ingredients

• 4 Tablespoons Bragg's Amino Acid
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Maple Syrup
• 4 Tablespoons Almond or Peanut Butter
• 1/2 Teaspoon Garlic Powder
• 1/4 Teaspoon Ginger Powder
• 1 Tablespoon Sesame Seeds I buy mine toasted

Optional Toppings for Wraps

• Shredded Carrot
• Shredded Purple Cabbage
• Bean Sprouts
• Chopped Mango

Instructions

1. Place mushrooms and garlic in saute pan on medium heat. Only a splash of water is needed to water sauté. (Once the mushrooms start to cook, they will diminish in size substantially)

2. Cook mushrooms & garlic until about 5 minutes until warmed throughout.

3. While mushrooms are cooking, combine all sauce ingredients in a small mixing bowl. Set aside.

4. Pour Lentils and Sauce into pan.

5. Mix together and cook on medium/low heat for about 5 more minuets.

6. Spoon Lentil mixture into romaine lettuce boats! Top with any of the optional toppings you desire!