A fun way for the kids to eat their vegetables.
1 cup red lentils, rinsed
1 ½ cups water
1 ½ tablespoons soy sauce (salt reduced)
1 tablespoon sesame oil
1 teaspoon 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 tablespoon coriander, finely chopped (optional)
12 lettuce leaves
1 tablespoon 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 5 minutes. Remove from heat and leave to sit a further 5 minutes, covered.
- Place oil, ginger, garlic and vegetables in a large non-stick frying pan and sauté 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. Makes 12.
Per Lettuce Cup: 340 Kilojoules (80 calories). Protein 5g. Total Fat 3g. Saturated Fat ‘less than 1g’. Carbohydrate 7g. Total Sugars 1g. Sodium 105mg. Potassium 270mg. Calcium 20mg. Iron 1.5mg. Fibre 3g.
© Recipe and Image kindly provided by Sanitarium Health & Wellbeing Company.
For more Sanitarium recipes please go to www.sanitarium.com.au/recipes .
Disclaimer: The above recipe meets Diabetes NSW nutrient criteria. However, the opinions expressed on Sanitarium do not necessarily reflect the views of Diabetes NSW.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian for individualised advice.