Prism Sprouted Lentil Lettuce Wraps
July 3, 2017
This one goes out to all of my clients who tell me they don't cook, but they will assemble! I crafted this dish earlier this summer, just trying to use up what was in my fridge. The lentils were meant for a brownie recipe 'experiment'. Which fear not, I did realize after cooking the lentils and tasting a bit of their rooted earthy flavor, it probably wasn't going to work in a gluten free brownie dish! They landed here instead and I'm so glad for it.
- Prep: 15 mins
- Yields: 2 servings
Prepare the lentils
1Cook lentils according to directions. I used a sprouted lentil trio mix that required 3 cups of water to 1 cup of lentils. Boil water and cook for 4-8 minutes, until lentils are tender.
1Place 6 lettuce leaves on a larger platter. Peel the head of red cabbage and layer on top of the lettuce.
2Spoon a 1-2 tablespoons of the lentils into each.
3Add all remaining toppings from there: avocado slices in each. Grate carrot over them, sprinkle with fresh herbs, coconut aminos, lime juice, and hot sauce (sugar free), if desired.
This dish is easy, a bit messy, but super forgiving to make and full of flavor. Serve up with watermelon or cantaloupe for a balanced summer meal.