These were a tasty mistake. My friend and I stopped at the store last week for some final groceries and I forgot to get a cauliflower for a recipe I’m doing (I think that’ll be next week’s recipe). So, I ran to go get it and asked her to do her groceries first at the counter while waiting for me. No problem, right? Turns out the cauliflower I bought was not a cauliflower, but a head of iceberg lettuce. Of course, I did not realize this until I was home and starting dinner. Pause for face palm. But what better excuse to creatively use what I had in the fridge and pantry? One thing I always have in the pantry are lentils. Lentils are cost effective, easily stored, versatile, low in calorie, have a great amino acid profile (like meat), are high in fiber and high in protein. There is definitely a reason why many vegetarians and vegans eat lentils with frequency! Even if you aren’t a veggie, lentils are a great everyday staple for any diet.
As for Iceberg lettuce, it doesn’t make a nutritious salad, nor is it much besides rabbit food on its own, but it sure packs a fresh and crisp crunch. Perfect for any wrap, or…lentil taco lettuce wraps! For the pictures, I used butter lettuce, which I am totally loving for this recipe. But they don’t lend that crispy texture that you may like. It comes down to preference. I go for nutrition every time!
I first fell in love with lettuce wraps at PF Chang’s. They are pretty famous for their chicken lettuce wraps, if you haven’t been there. Something about a protein filling in a crunchy, hydrating wrapper that makes me happy. It must be all the senses being used all at once. You can hear the crunch, smell the spices, look at a beautiful meal and pick up the taco for some great finger food. Extra bonus for a lettuce leaf being 1…yes, that’s right people! 1 calorie! However, if this turns into your weekly taco night, or crunch and texture isn’t important to you, go for the nutrition and choose a different lettuce. Otherwise, we brought sweet potato for backup!
Ingredients
- 1 Head of Iceberg lettuce or butter lettuce (I used butter lettuce in the pictures)
- 2 cups lentils
- 3/4 onion (1/4 for the lentil water)
- 1 fresh Serrano pepper (take the seeds out if you don't like it too spicy)
- 2 garlic clove
- 1/2 cup water
- 1 chopped sweet potato
- 2 tsp tomato powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried oregano
- 2 tsp cumin powder
- 2 tsp sweet paprika powder
- 2 tsp ancho chili powder
- 2 tsp of salt (for lentil water)
- 2 tbsp of avocado oil (for sautéing)
- 1 1/4 cup raw cashews
- 1/3 cup nutritional yeast
- 2 tsp himalayan pink salt
- 1/2 cup fresh cilantro
- 2 lime
- 2 tbsp dairy or non-dairy yogurt
- 1 avocado
Instructions
- Boil the lentils in 3 cups of water, 2 tsp salt, and 1/4 onion for 45 minutes-1 hr (or boil in vegetable broth). I recommend making the lentils ahead of time or soaking them prior, but it isn't required. I made these in a hurry, so I microwaved for 5 minutes instead. Terrible, I know! But of all the things to microwave, this is probably one of the less delicate foods to microwave.
- Sauté the rest of the onion, serrano pepper and avocado oil in a skillet until onion is translucent in color
- Add the garlic to the skillet
- Add the rest of the ingredients to the pan and add the water as needed
- Sauté for 20 minutes to let the flavors infuse
- Separate the lettuce for each taco
- Fill each taco with lentils and toppings
- Enjoy!
Eat Clean, Eat Well,
Michaell
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Love the idea of these lettuce wraps! Definitely need to recreate the recipe.. they look delicious!
Thanks Thalia! They were pretty delicious…even my husband devoured them.
Another amazing recipe, Michaell. Hope to have a kitchen in TWO weeks. Then I am on my way to trying these. Or you could come visit and make them all for me. Test kitchen trip. 🙂
Two weeks! Woohoo! I’d love to test in your kitchen. Who would pass up a brand new kitchen!? Thanks for stopping by and I’ll be checking your blog for new kitchen posts.
Yum! I love lentils and the idea of using them with lettuce wraps to make healthier tacos is such a great idea! And that crunchy vegan parmesan topping? I need that in my life right now! Thanks for sharing the recipe.
Hi Katie! Thanks for commenting 🙂 I just saw on your website that you were blogging about lentils being high in iron…great post that everyone should check out! http://themuffinmyth.com/2014/09/pumping-iron/
Also, that crunchy topping is amazing! Not only did my non-veggie husband love it, but my friend’s 2 year old loved it as well. Definitely a must have.
oh my goodness! I made something similar just last week. A one-pan roast of chick peas, butternut and portabellas, served with either corn tortillas or collard leaves. My dad argued that they couldn’t be tacos if they were wrapped in lettuce, but I say it’s a taco if I say so! I love that you made a crunchy cashew topping, by the way. I’ll have to try that next time!
ooo! That sounds good too. I’ll have to go check it out 🙂 Thanks for stopping by Chelsea.