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!
- 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
- 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
Eat Clean, Eat Well,
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