- Makes 12
- 14 Ingredients
- 10 Minutes Prep
- 20 Minutes Cook
Nutrition per serve
- Energy 381kJ
- Protein 5g
- Fat (total) 3g
- - Saturated Fat 0.4g
- Carbohydrate (total) 10g
- Sodium 98mg
1 cup red lentils, rinsed
1 ½ cups water
1 ½ tablespoons gluten free 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.
Dietitian Notes / Recipe Tips
These tasty treats are also fantastic in sandwiches!
Recipe and Image reproduced with permission from Sanitarium Health & Wellbeing Company. For more recipes visit www.sanitarium.com.au/recipes