Lentil and vegetable lettuce cups

Source: © Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.  For more Sanitarium recipes please go to www.sanitarium.com.au/recipes

Nutritional information per serving
  • Energy: 381kJ
  • Protein: 5.0g
  • Fat: 3.0g
  • Saturated Fat: 0.4g
  • Carbohydrate: 10g
  • Sugars: 2.0g
  • Dietary Fibre: 2.5g
  • Sodium: 98mg
  • Potassium:254mg
  • Calcium: 14mg
  • Iron: 1.3mg
30 mins
12 people


1 cup red lentils, rinsed
1 ½ cups water
1 ½ tbs gluten-free soy sauce, salt-reduced
1 tbs sesame oil
1 tsp minced ginger
2 cloves garlic, finely chopped
3 spring onions, sliced
1 red capsicum, finely chopped
2 sticks celery, finely chopped
1 carrot, peeled and finely chopped
100g button mushrooms, finely chopped
1 tbs coriander, finely chopped (optional)
12 lettuce leaves
1 tbs sesame seeds, toasted until golden in a frypan or under a grill


Place lentils, water and soy sauce in a saucepan. Bring to the boil, then simmer uncovered for 10 minutes. Remove from heat and leave to sit a further 5 minutes, covered.
Place oil, ginger, garlic and vegetables in a large non-stick frypan and saute over high heat for 3-5 minutes.
Add vegetable mixture to lentils and mix well. Cool for 5 minutes then stir through coriander.
Spoon mixture into lettuce leaves then sprinkle with sesame seeds and serve.

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