Prism Sprouted Lentil Lettuce Wraps

By Shelly Rose  , , , , ,

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


1 cup sprouted lentils

3 cup water (to cook lentils)

6 lettuce leaves, green or red leaf

6 pieces of peeled red cabbage

2 avocado

1 large carrot

fresh mint and basil

coconut aminos

hot sauce or sriracha

juice from 1 lime


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.