I gave you a sneak peek at these little delights yesterday. I was first exposed to these during a cooking class I took (for school) this past spring. I modified the recipe to accomodate more ingredients that I liked and I love the results. I am almost embarassed to admit that this is my first time buying and cooking lentils at home. I have ordered lentil soups or wraps at restaurants, but I was always intimidated to make them at home. I’m very happy to report that my first time cooking with lentils was a success and they will definitely make a return to my kitchen in the future.
Lentil & Black Bean Lettuce Wraps
(Yield: 4 servings)
Ingredients:
- Black beans (12 oz)
- Lentils, raw (1 cup)
- Garlic, minced (1 tablespoon)
- Cilantro, fresh, minced (1 tablespoon)
- Juice from 1/2 lemon
- Salt (1/2 teaspoon)
- Olive oil (2 tablespoons)
- Red bell pepper, diced (1/2 pepper)
- Carrot, grated (1/2 cup)
- Romaine lettuce (leaves)
Directions:
1. Cook lentils in 2 cups of simmering water for about 30 minutes or until tender. Drain the lentils and place in a bowl with the black beans.
2. In a new bowl, whisk together the garlic, cilantro, lemon juice, salt, and olive oil.
3. Combine the mixture with the lentils and black beans. Add in the chopped red pepper and mix evenly.
4. Refrigerate for one hour before serving.
5. Line serving plate with lettuce leaves and arrange small piles of the mixture on top. Sprinkle grated carrots on top and serve.