Lettuce Cups©

A fun way for the kids to eat their vegetables.
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  • Makes 12
  • 14 Ingredients
  • 10 Minutes Prep
  • 20 Minutes Cook
  • Medium
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


  1. 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.
  2. Place oil, ginger, garlic and vegetables in a large non-stick frying pan and sauté over high heat for 3-5 minutes.
  3. Add vegetable mixture to lentils and mix well. Cool for 5 minutes then stir through coriander.
  4. 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!

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Provider Acknowledgement

Recipe and Image reproduced with permission from Sanitarium Health & Wellbeing Company. For more recipes visit www.sanitarium.com.au/recipes

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