Appetizer Recipes

Sweet and Sour Lentils and Mango Lettuce Wraps. Vegan Glutenfree Recipe

Sweet and Sour Lentils and Mango Lettuce Wraps. Add peanuts, sprouts, carrots. Easy weekday lunch ! use other beans or…

  • Ready 15 minutes
  • Serves 4
  • Prep 5 minutes
  • Cook 10 minutes
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Sweet and Sour Lentils and Mango Lettuce Wraps. Vegan Glutenfree Recipe

If you love lentils like I do, make these asap! Sweet and sour and spicy and completely different from how I usually make my lentils. Lentil Dals are usually very savory or spicy. The Sweet and sour sauce has almond butter and other ingredients to simulate hoisin sauce and works amazingly well with the cooked lentils. 

Loaded up to some crisp lettuce leaves with these lentils, topped it with some mango. and yum! Add cilantro or peanuts, mung sprouts, carrot ribbons or all! All plant based, whole food protein, gluten and grain free meal. If you have cooked lentils, this is ready in 10 minutes!

Happy Wednesday!

What am I listening to today. A R Rahman again :).

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More asian inspired dishes on the blog
This Spicy Orange Tofu
Teriyaki Tempeh with Soba
Crispy Orange Cauliflower
Veggie Bao- steamed buns
Shumai/Siumai Dumplings filled with zucchini and broccoli in garlic sauce
General Tso’s Tempeh

Steps:
Soak and cook the lentils with salt and pepper until tender crisp.



Mix the sweet and sour sauce ingredients



Add to lentils and cook until it thickens.



Serve in lettuce wraps, or over rice or other grains!

Recipe

Sweet and Sour Lentils

Sweet and sour lentils are an easy, versatile, quick lunch! Serve over rice or stuff into lettuce wraps with toppings like green onions and sesame seeds for a delicious, flavor-packed meal. (gluten-free, soy-free)

  • Serves 4
  • Prep 5 minutes
  • Cook 10 minutes
  • Total 15 minutes

Ingredients

For the Sweet and Sour Sauce

  • 2 tablespoons soy sauce (Use tamari for gluten-free or coconut aminos for soy-free.)
  • 1 tablespoon almond butter (or peanut butter or tahini)
  • 1 tablespoon sambal oelek
  • 1 teaspoon sriracha (optional, or add more sambal oelek, to taste)
  • 1/2 inch ginger (minced)
  • 1 clove garlic (minced)
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar

For the Sweet and Sour Lentils

  • 15 ounce can of brown lentils (drained and rinsed, or 1 1/2 cups cooked lentils. See recipe in notes for making the lentils from scratch.)
  • 1/4 cup chopped bell pepper (optional)

For Garnish

  • chopped ripe mango (or other juicy fruit, such as oranges)
  • cilantro or green onion
  • sesame seeds (or chopped peanuts)

Instructions

  1. 1

    Add the sweet and sour sauce ingredients to a skillet and cook over medium heat, and warm for a minute. Press and mix the almond butter until it mixes into the sauce. Stir in the lentils and bell pepper, and bring to a good boil for 3-4 minutes. Taste and adjust salt and flavor, if needed.

  2. 2

    Serve the sweet and sour lentils at room temperature stuffed into lettuce wraps with garnishes of choice. Or, serve them hot over rice with garnishes on top!

Notes

Sweet and sour lentils are naturally gluten-free and soy-free. For nut-free, use tahini instead of almond butter and omit the peanut garnish. To make the lentils from scratch: Wash and soak 1/2 cup of dry brown lentils for at least half an hour in warm water. Drain, wash and add the lentils, 1/8 teaspoon salt, a generous dash of pepper, and 1.5 cups water to a pan. Cook covered on high heat. Reduce heat to medium once the water comes to a rapid boil. Check for doneness after 30 minutes. Reduce heat to low-medium and cook uncovered until lentils are tender and the water is almost all gone, 4-5 minutes.

Nutrition

  • Calories193 kcal
  • Carbohydrates30 g
  • Protein11 g
  • Fat4 g
  • Saturated Fat0.4 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat2 g
  • Sodium404 mg
  • Potassium488 mg
  • Fiber9 g
  • Sugar8 g
  • Vitamin A15 IU
  • Vitamin C5 mg
  • Calcium50 mg
  • Iron4 mg